Directions

1. Preheat oven to 425 F.

2. Pierce sweet potatoes with a fork several times. Place on foil-lined baking sheet.

3. Let cool while preparing the brown butter.

4. To make the brown butter, add butter to a heavy-bottom skillet over medium heat. Once butter has melted it will begin to foam a bit, whisk continuously while scraping the bottom of the pan. The butter will begin to turn golden and form golden brown bits on the bottom of the pan, keep whisking.

5. Once the aromas become nutty (almost like the smell of caramel) and the solids in the bottom of the pan are golden brown remove from heat. (see note) Pour into a glass dish (including the brown solids) and set aside to let cool.

6. In a large bowl, scoop out the flesh of the cooled sweet potatoes. Mix until creamy and smooth, adding a few splashes of water(or milk) until you have the texture of a very thick puree. (don't get it too watery, just use enough water to make mixing easier).

7. Mix in the cooled brown butter until smooth.

8. Mix in the brown sugar, white sugar, evaporated milk, eggs, vanilla extract, Apple Pie Spice, juice, and flour until well combined.

9. Pour into pie crust shell and smooth the top.

10. Preheated oven 350 F. and bake for 55 minutes.

11. Remove from oven and let cool completely until the middle is firmly set.

12. Refrigerate until ready to serve. Serve with sweetened whipped cream or vanilla ice cream.