Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
For the filling:
- 2 medium sweet potatoes (about 1 pound total)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions:
Prepare the Crust:
In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. Be careful not to overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Sweet Potatoes:
Wash the sweet potatoes and pierce them all over with a fork. Place them on a baking sheet and bake in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Peel off the skins and mash the flesh until smooth. Measure out 1 1/2 cups of mashed sweet potato for the pie filling.
Make the Filling:
In a large mixing bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, spices, and salt. Mix until well combined and smooth.
Assemble and Bake:
Roll out the chilled pie dough on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and trim any excess overhang. Crimp the edges as desired.
Pour the sweet potato filling into the prepared pie crust, smoothing it out evenly with a spatula.
Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
Cool and Serve:
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Serve slices of sweet potato pie on their own or with a dollop of whipped cream or vanilla ice cream, if desired.
Pro Tips:
- To save time, you can use store-bought pie crust instead of making your own from scratch.
- For an extra-flaky crust, freeze the cubed butter for 15-20 minutes before incorporating it into the flour mixture.
- Be sure to let the baked sweet potatoes cool slightly before handling them to avoid burning yourself.
- To prevent the crust from over-browning, you can cover the edges with aluminum foil halfway through the baking time.
