Part 4/7:
Now, it’s time to turn those sweet potatoes into a silky filling. After they have cooled enough to handle, peel off the skin and place the flesh into a food processor. This step is crucial for avoiding the fibrous texture that sometimes plagues sweet potatoes—it helps achieve that signature creamy mouthfeel.
Pulse the sweet potatoes in the food processor until they are smooth, which should yield about 2.5 cups of puree.
In a large bowl, combine the sweet potato puree with three-quarters of a cup of granulated sugar (you can substitute with brown sugar if desired), two large room-temperature eggs, and one cup of either evaporated milk or whole milk. John opted for evaporated milk since he had a surplus on hand.