Sweet Potato Pie

• 2 sweet potatoes, about 10 ounces each
• graham cracker pie crust
• 2 large eggs
• 1/2 cup plus 1 tablespoon dark brown sugar
• 1/2 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

To make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.