Ingredients:

  • 1 ½ cups all-purpose flour (190g)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar (12g)
  • ½ cup unsalted butter, chilled and cubed (113g)
  • 4–5 tablespoons ice water (60-75ml)
  • 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes; 480g)
  • ¾ cup brown sugar, packed (150g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup evaporated milk (120ml)
  • 2 large eggs

Instructions:

  1. In a mixing bowl, combine flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Flatten into a disk.
  2. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Boil, steam, or roast sweet potatoes until tender. Cool and mash.
  4. In a bowl, combine mashed sweet potatoes, brown sugar, vanilla, spices, salt, evaporated milk, and eggs. Whisk until smooth.
  5. Preheat the oven to 350°F (175°C).
  6. Roll chilled dough to fit the pie dish, transfer to dish, and trim edges.
  7. Line crust with parchment and fill with pie weights. Bake for 15 minutes, then remove weights and bake until lightly golden.
  8. Pour sweet potato filling into the crust.
  9. Bake for 30-35 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  10. Allow the pie to cool before slicing. Serve with whipped cream if desired.