Ingredients
Units
- 2 sweet potatoes
- 4 tbsp of butter
- 1/2 cup brown sugar
- 4 tbsp of white sugar
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 2 9-inch pie crusts (from scratch or store-bought)
- Egg wash (1 raw scrambled egg + splash of water)
Instructions
- Fill a medium sized pot up with water (little more than halfway), place on the stovetop over high heat and let it come to a boil.
- After about 40 minutes or until they are tender and a fork can go all the way through, remove from heat and drain the pot.
- Carefully scrape off the outer skin.
- Preheat the oven to 400 degrees.
- Add the potatoes to a medium sized mixing bowl with 4 tbsp of butter.
- Mash up the potatoes and butter. They should feel like mashed potatoes.
- Stir in the remaining ingredients (sugars and spices).
- Lay out the pie crusts and cut them in half.
- Scoop the sweet potato filling onto the four pie crusts. We could have scraped together a 5th pastry, but it would have been a little leaner than the others.
- Fold over the extra pie dough and press the seams firmly together. Press a fork over the seams to make a pie-like design.
- Move the sealed pastries over to a baking sheet and brush the egg wash over the pastries.
- Bake for 25-30 minutes or until the pie crust begins to turn golden brown.
- Remove from the oven, move to a wire rack, and let sit for 10 minutes to cool.