Easy Canned Yam Pie for Thanksgiving

INGREDIENTS
1 cup light brown sugar lightly packed
½ cup salted butter 1 stick, softened
4 large eggs
¼ cup half and half
29 ounces sweet potato 1 can, drained
1 teaspoon pumpkin pie spice
1 unbaked pie crust 9-inch, refrigerated
INSTRUCTIONS
Preheat the oven to 350°F.
In a medium sized bowl use a mixer to beat the drained sweet potatoes until they are creamy. It will eliminate any small pieces that might remain with the mixer.
Beat in the brown sugar, butter, eggs, half and half and pumpkin pie spice until well incorporated.
Line a 9-inch pie tin with the unbaked pie crust and pour the sweet potato mixture into the pie crust.
Cover the pie with foil and bake in the oven for one hour.
Remove foil and bake for an additional 10 to 20 minutes or until the pie is no longer jiggly.
Cool completely before cutting.
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