Directions

• Cook Sweet Potatoes

Fill a large pot with 2 to 3 inches of water and bring to a simmer. Insert a steamer basket inside the pot. Place the sweet potatoes into the steamer basket, lower the heat to maintain a steady simmer, and cover the pot with a lid.

Steam until the sweet potatoes are tender when pierced with a fork, 35 to 45 minutes. Allow the sweet potatoes to cool completely.

Make-ahead: Wrap and store steamed sweet potatoes for up to 2 days in the fridge.

• Roll Out Crust

Lightly grease a 9-inch pie plate (pie dish).

Roll out the dough to be two inches larger than your pie dish (I use an 8-inch or 9-inch pie dish). Gently press the dough down into the dish to line the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.

Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (We do this in our pie crust recipe video). Refrigerate until you are ready to bake the pie.

• Make Pie Filling

When cooled, remove the skin from sweet potatoes. You will need 20 ounces — 2 generous cups — of sweet potato flesh for the pie. Save unused sweet potato for another dish.

Place sweet potatoes in a large mixing bowl and use a handheld mixer to beat them on medium-high speed for one minute. Add the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt.

Mix on a low speed until blended, then increase the speed to medium-high and mix for two minutes. The mixture may look grainy, but this is okay.

• Bake Pie

Preheat the oven to 350°F (176°C).

Place pie dish with crust onto a baking sheet. Scoop batter into the prepared pie shell and smooth out the top. Bake until the filling is set and a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out mostly clean. Rotate once or twice during baking. The pie will bake 55 to 60 minutes.

Let cool to room temperature, and then refrigerate overnight. As it cools, the middle of the pie will fall slightly. Do your best to cool the pie to room temperature slowly — one way to do this is to leave the pie in your oven turned off with the door open.

• Whipped Cream Topping

Pour the chilled cream into a large mixing bowl along with the powdered sugar. Using a hand mixer, begin beating the cream at a low speed. As the cream starts to foam and bubble, gradually increase the speed to medium-high.

Continue beating the cream at medium-high speed until soft peaks form — this occurs when the beaters are lifted, and the cream peaks gently flop over.

Once soft peaks have formed, add the sour cream to the mixing bowl. Continue beating the cream on medium-high speed until it thickens and the peaks stand tall and firm when the beaters are lifted. Spread or pipe the whipped cream onto the pie. If there are any cracks between the crust and filling, use the whipped cream to cover them.