Inspired by barleyandsage.com

1 pie crust

1 pound Veggie Box purple sweet potatoes

1 cup light brown sugar

2 large eggs, room temperature

¾ cup evaporated milk

¼ cup unsalted butter, melted

1 tablespoon vanilla extract

2 teaspoons pumpkin pie spice

½ teaspoon kosher salt

1 pie crust 1 pound Veggie Box purple sweet potatoes 1 cup light brown sugar 2 large eggs, room temperature 1 tablespoon vanilla extract 2 teaspoons pumpkin pie spice

Preheat oven to 400˚F. Prick the purple sweet potatoes a few times with a fork and wrap in aluminum foil. Place on baking sheet and bake for 1 hour until cooked through and soft.

Scoop the flesh into a blender and blend until super smooth and creamy. You should have about 2 cups of mashed purple sweet potato.

Add 2 cups of mashed sweet potato, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt to a bowl. Mix until fully combined and smooth.

Pour the purple sweet potato filling into the par baked pie crust.

Bake at 400˚F for 15 minutes, then reduce the oven temperature to 350˚F and continue to bake for 25-35 minutes until the edges are set and the center of the pie jiggles slightly.

Remove from oven and let cool to room temperature (about 1 hour). Then chill for at least 2 hours or until ready to serve.