Aromatic Sweet Potato Custard Pie

1. Simmer Sweet Potatoes and Dairy

Start by combining the sweet potatoes, empty vanilla pod, cinnamon sticks, whole nutmeg, milk, cream, and sugar in a 3-quart stainless steel saucier. Bring this mixture to a simmer over medium heat. This process takes about 55 minutes and is crucial because it melds the flavors together and thickens the mixture into a beautiful, aromatic sauce. You'll know it's ready when the sweet potatoes are fall-apart tender, and the dairy has turned into a thick sauce. Stir occasionally with a flexible spatula to prevent any sticking.

2. Purée Mixture

Remove the vanilla bean and spices from the mixture. Then purée the mixture using an immersion blender until it's smooth. If you prefer an extra-smooth custard, you can press the purée through a fine-mesh strainer.

3. Preheat Oven

Preheat your oven to 350°F (177°C) and position the rack in the lower-middle part of the oven. This ensures even baking and prevents the bottom of your pie from overcooking.

4. Prepare Custard Filling

In a large bowl, whisk together the ground cinnamon, freshly grated nutmeg, kosher salt, vanilla extract, and eggs. Slowly whisk this mixture into the sweet potato purée until fully combined. The addition of these spices and eggs transforms the purée into a rich, custard-like filling.

5. Bake Pie

Pour the sweet potato custard into your prepared pie crust. Place the pie in the preheated oven and bake for about 40 minutes, or until the internal temperature reaches 195°F (91°C). This ensures that the custard has set properly.

6. Cool and Serve

Allow the pie to cool for at least 20 minutes before slicing and serving. This resting time lets the custard firm up, making it easier to slice.