Ingredients:

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 2 large sweet potatoes (about 2 pounds), peeled and cubed
  • ¾ cup granulated sugar
  • ½ cup evaporated milk or whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions:

  1. Roast peeled and cubed sweet potatoes at 400°F (204°C) for about 45 minutes until tender. Let cool slightly, then mash until smooth.
  2. Mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough just comes together. Form into a disk, wrap with cling film, and chill for 15-20 minutes.
  3. Roll dough on a floured surface to fit a 9-inch pie dish. Transfer and crimp edges. Chill again or bake blind for 10 minutes if desired.
  4. In a large bowl, whisk together sugar, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Stir in mashed sweet potatoes until fully combined and smooth.
  5. Pour filling into the prepared crust. Bake at 350°F (175°C) for 50-60 minutes. Check doneness: filling should be mostly set with a slight jiggle in the center.
  6. Cool on a wire rack for at least 2 hours to set properly before slicing.