Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (113g) unsalted butter, very cold and cut into cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 2 medium sweet potatoes (about 1 pound/450g total), peeled and cubed
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup (240ml) evaporated milk
  • 2 large eggs
  • 2 tablespoons (30ml) unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Crust: Combine flour and salt in a food processor (or bowl). Pulse/cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, pulsing/mixing until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat Oven: Preheat oven to 375°F (190°C).
  3. Cook the Sweet Potatoes: Boil sweet potatoes until fork-tender (approx. 15-20 minutes). Drain well and mash or blend until smooth.
  4. Make the Filling: In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well.
  5. Add Wet Ingredients: Whisk in evaporated milk, eggs, melted butter, and vanilla extract until smooth and lump-free.
  6. Roll Out the Crust: On a lightly floured surface, roll out chilled dough into a 12-inch circle. Transfer to pie plate and crimp the edges decoratively.
  7. Blind Bake (Optional): For a particularly crisp crust, blind bake the crust for 10 minutes before adding the filling. To do this, prick the bottom of the crust with a fork, line it with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove the parchment paper and weights, and bake for another 5 minutes to dry out the crust.
  8. Pour in the Filling: Pour sweet potato filling into the prepared crust.
  9. Bake: Bake for 50-60 minutes, or until the filling is set but still has a slight wobble in the center. A knife inserted near the center should come out mostly clean.
  10. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.