Preheat oven at 425 degrees F (220 degrees C).
Sweet Potatoes (2 cups)
on baking tray line with aluminum foil and roast in oven for 1 hour and a half. Turn over around halfway through roasting.
Let potatoes cool completely. Scoop the insides of the potatoes and place them in a large bowl.
In a stand mixer bowl add the sweet potato. Beat at medium speed for about 1 minute.
In another mixing bowl add
Salted Butter (1/3 cup)
Brown Sugar (1/4 cup)
Granulated Sugar (1/4 cup)
. Cream together for 4 minutes, scrape the sides after 2 minutes.
Ground Cinnamon (1 Tbsp)
one at a time. Scrape the sides down and add the mashed sweet potatoes along with
Vanilla Extract (1/2 Tbsp)
. Mix together then add the
Evaporated Milk (3/4 cup)
and continue to mix.
Preheat oven at 350 degrees F (180 degrees C).
Roll out and lay the
9-inch Pie Crust (1)
on a pan naturally and press the crust in while folding the top 1/4 inch behind itself. Using both hands press edges all around.
Using a spoon fill the crust with sweet potato filling. Bake in preheated oven for 30 to 45 minutes.