• Preheat oven to 400 F.

For Sweet Potatoes

• Pierce skin on sweet potatoes with a fork several times.
• Place on foil-lined baking sheet.
• Bake for 45 minutes or until very tender. Set aside and let cool.
• After cooling, scoop out the flesh into a large mixing bowl.

For the brown butter

• Add butter to a saucepan and cook over medium heat.
• Once butter melts and begins to foam a bit, whisk continuously. As the butter begins to brown keep whisking to avoid burning. If necessary lower the heat. When the butter develops that cooked caramel apple aroma you’re good to go. Remove from heat and pour everything into a glass dish.

For the Milk

• Bring evaporated milk to a simmer. Add orange zest, cinnamon sticks and whole nutmeg and allow to steep 10-15 minutes. Stir as needed to keep the milk from curdling.¨

For The Pie

• Mix cooled sweet potatoes until creamy and smooth, adding a few splashes of milk. Texture should be that of a thick puree.
• Mix in the brown butter until smooth.
• Mix in the brown sugar, plain sugar, evaporated milk milxture, eggs, cinnamon, ginger, nutmeg, vanilla extract, and baking powder until well combined.
• Pour into pie crust shell and smooth the top.
• Bake on middle rack in preheated 350 F. oven for 45-50 minutes.
• Remove from oven and let cool completely. Pie should sit undisturbed for at least an hour.
• Optional (serve with whipped cream).