unsalted butter, at room temperature
light brown sugar
fresh orange juice
large sweet potato, cooked and mashed
12-ounce can evaporated milk
9-inch refrigerated piecrust
- Heat oven to 350° F.
- In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes. Add the egg, orange juice, and honey and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine.
- Pour the sweet potato mixture into the crust. Bake until the filling is set, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature.