2 tablespoons unsalted butter, at room temperature
1/3 cup light brown sugar
1 large egg
1 tablespoon fresh orange juice
1 tablespoon honey
1 large sweet potato, cooked and mashed
1/2 12-ounce can evaporated milk
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 9-inch refrigerated piecrust
Calories from fat 43%
Sat fat 3g
How to Make It
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.