Directions
Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F. Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate. Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.
Ingredients
1 1/2 lb dark-orange sweet potatoes (about 2 medium-large)
1 Pillsbury™ refrigerated pie crust, softened as directed on box
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs