Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice-cold water
  • 2 cups roasted sweet potato puree
  • 0.5 cup unsalted butter, softened
  • 0.75 cup packed light brown sugar
  • 2 large eggs
  • 0.5 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt

Instructions:

  1. Prick 2–3 large sweet potatoes with a fork, place on a baking sheet, and roast at 400°F (200°C) for 45–60 minutes until soft. Allow to cool, peel, and mash until smooth.
  2. Pulse flour and salt in a food processor, then cut in chilled butter until it resembles coarse crumbs.
  3. Add ice water one tablespoon at a time until the dough just holds together.
  4. Roll out the dough on a floured surface and press into a 9-inch pie dish.
  5. Blind bake the crust at 375°F (190°C) for 8 minutes with weights to ensure a crisp base.
  6. Cream the softened butter and brown sugar together until fluffy.
  7. Blend in the roasted sweet potato puree until completely smooth.
  8. Whisk in eggs one at a time, then stir in the evaporated milk, vanilla, and spices.
  9. Pour the mixture into the pre-baked crust, smoothing the top with a spatula.
  10. Bake at 350°F (175°C) for 40–50 minutes until the edges are set and the center has a slight jiggle.
  11. Cool completely on a wire rack for at least 2 hours before slicing.