Five-Spice Sweet Potato Pie

Ingredients

• 0.8 cup brown sugar packed
• 0.8 cup brown sugar packed
• 2 tablespoons butter softened
• 3 large eggs lightly beaten
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 0.5 cup milk 2% reduced-fat
• 0.5 teaspoon pumpkin pie spice 
• 15 ounce pie crust dough refrigerated (such as Pillsbury)
• 0.3 teaspoon salt 
• 2 pounds sweet potatoes and into ( 5 medium)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• blender

Directions

1. Preheat oven to 37
2. Pierce sweet potatoes several times with a fork.
3. Place sweet potatoes on a baking sheet.
4. Bake at 375 for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins.
5. Place the pulp in a medium bowl, and mash.
6. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
7. Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute.
8. Pour sweet potato mixture into pie shell.
9. Bake at 375 for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.