Other than spending time with beloved friends and family, the sweetest part of the Thanksgiving meal is always dessert. And a staple on many Thanksgiving tables? Pie! So, we asked baker Maya-Camille Broussard, known as a “flavor fanatic” on the Netflix show, Bake Squad, for her exciting new recipe: Sweet Potato and Plantain Pie.Sweet Potato and Plantain PieServes 6 to 81 pound (about 1 large) sweet potatoesvegetable oil, for frying2-3 very ripe plantains (about 1 cup), peeled and cut crosswise into 1½-inch pieces1 cup packed light brown sugar4 ounces (1 stick) unsalted butter, room temperature2 large eggs, room temperature1/2 cup evaporated milk1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon kosher salt2 teaspoons vanilla extract1 (9-inch) pie shell lined with all-butter crust, store-bought or homemade<ol><li>Adjust an oven rack to the center position and preheat the oven to 400 F.</li><li>Wrap the sweet potatoes with foil and place on a baking sheet.</li><li>Bake until extremely soft and a knife inserted into each meets no resistance, about 2 hours.</li><li>Cool completely, then slice each potato down the center.</li><li>Use a spoon to scoop out the potato's flesh, placing it into a medium bowl.</li><li>Using a potato masher, fork or spoon, mash the potatoes until completely creamy and there are no lumps.</li><li>Remove any visible fibrous sweet potato strings and discard.</li><li>Cover the bowl with plastic wrap and refrigerate for 1 hour.</li><li>Meanwhile, fill a Dutch oven with 1½ inches of vegetable oil and warm over medium heat.</li><li>Fry the plantains, in batches, until golden-brown on each side, about 4 minutes.</li><li>Transfer the plantains to a paper towel-lined plate. Remove from the oil; drain excess oil on a paper towel.</li><li>Add the plantains to the bowl with the mashed sweet potatoes and puree using an immersion blender, until smooth.</li><li>Cover the bowl with plastic wrap and refrigerate until completely chilled, about 1 hour.</li><li>Reduce the oven temperature to 350 F.</li><li>Using a hand mixer or a standing mixer with a paddle attachment, cream the brown sugar and butter on medium speed until light and fluffy, about 3 minutes. Add the eggs and mix until well-blended.</li><li>With the mixer on, slowly pour in the evaporated milk and mix until well-combined. Add the cinnamon, nutmeg, salt and vanilla extract, and mix to combine. Add 2 cups worth of the pureed sweet potatoes and plantains, and beat until the filling shows small white specks, about 1 minute.</li><li>Pour the mixture into the pie shell and bake on the middle rack of the oven until the top of the filling slightly browns and has a caramelized shine, about 1 hour and 15 minutes.</li><li>Remove the pie from the oven and allow it to cool at room temperature for 1 hour before serving. </li></ol>Recipe by Maya-Camille Broussard, Owner of Justice of the PiesFor this recipe and more, go to: <a href="https://www.today.com/podcasts/cooking-up-a-storm">https://www.today.com/podcasts/cooking-up-a-storm</a>.

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