Make a traditional sweet potato pie recipe even easier by using a refrigerated pie crust. You can assemble the pie ahead of time and refrigerate until you're ready to bake it.
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
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, honey, and orange juice 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.
In Advance: Assemble the pie but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.