👨‍🍳 Instruktioner

1. 1

   Preheat oven to 180°C (350°F). Place the unbaked pie crust in a pie dish.

   💡 Proffstips: Blind baking the crust for 10-15 minutes can help prevent a soggy bottom.
2. 2

   Boil the cubed sweet potatoes in water until very tender, about 20-25 minutes. Drain thoroughly and mash until smooth. Ensure all excess water is removed.

3. 3

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

   💡 Proffstips: Ensure eggs are well incorporated before adding the next.
4. 4

   Add the mashed sweet potatoes to the butter mixture. Stir in the evaporated milk, grated nutmeg, cinnamon, allspice, orange zest, and salt. Mix until well combined and smooth.

5. 5

   Pour the sweet potato filling into the prepared pie crust. Smooth the top with a spatula.

   💡 Proffstips: Fill the crust evenly to ensure consistent baking.
6. 6

   Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The top may develop a slight crack, which is normal.

   💡 Proffstips: If the crust edges start to brown too quickly, cover them with aluminum foil.
7. 7

   Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.

   💡 Proffstips: Chilling the pie in the refrigerator for a few hours before serving can also enhance its texture.