Yield: 6 to 8 Ethnicity: American   Meal Type: Dessert   Occasion: Thanksgiving, Halloween, Christmas   Preparation Method: Bake

Pie Crust

1 Ready-to-bake pie crust (from 15-ounce package), room temperature

Preheat oven to 425 degrees F. Press pie dough firmly against sides and bottom of 9-1/2 to 10-inch glass pie pan. Fold edges under and pinch to form decorative edge. With fork, prick bottom and sides of crust to prevent puffing during baking. Line crust with foil or parchment paper. Fill crust with pie weights, dry beans or uncooked rice. Bake on center oven rack, 10 minutes. Remove from oven; remove foil and weights. Return to oven and bake 5 minutes.

Sweet Potato Filling

1 (15-Ounce) can sweet potatoes/yams in syrup

2 Large eggs, room temperature

1 Teaspoon pure vanilla extract

1 Tablespoon unsalted butter, melted and cooled

1 to 2 Teaspoons finely grated orange zest

2/3 Cup granulated sugar

1/2 Teaspoon ground cinnamon

1/4 Teaspoon salt

1 (12-Ounce) can evaporated milk

Meanwhile, drain sweet potatoes, remove tough stem ends and eyes. In a shallow bowl, mash potatoes. In a large bowl, beat eggs. Stir in vanilla, butter, orange zest, sugar, cinnamon, salt and potatoes. Mix well. Slowly mix in milk. Pour filling into hot crust. Bake, on center oven rack, 5 minutes at 425 degrees F. Reduce heat to 300 degrees F and bake another 40-45 minutes or until knife, when inserted two inches from edge, comes out clean. (Custard will continue to cook after pie is out of oven.) Cool, on a wire rack, for up to 30 minutes. Cover and chill.