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Ingredients
  • 15 oz (425 g) of sweet potato puree (2 large roasted sweet potatoes)
  • 1 ½ cups (295 g) packed cups light brown sugar
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ⅛ tsp grated nutmeg
  • ½ tsp lemon zest
  • 2 large room-temperature eggs
  • ¾ cup (177 ml) evaporated milk
  • 2 ½ tsp vanilla extract
  • 4 Tbsp (56 g) unsalted butter melted
  • 9-inch cold unbaked pie shell
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