Five-Spice Sweet Potato Pie

Ingredients

• 2 pounds sweet potatoes (about 5 medium)
• 3/4 cup packed brown sugar
• 1/2 cup 2% reduced-fat milk
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon five-spice powder or pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 large eggs, lightly beaten
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Preparation

1. Preheat oven to 375°.
2. Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
3. Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.