Ingredients:

  • 1.25 cups (150g) all-purpose flour
  • 0.5 cup (115g) cold unsalted butter, cubed
  • 0.5 tsp (3g) salt
  • 4 tbsp (60ml) ice-cold water
  • 2 cups (450g) roasted sweet potato puree
  • 0.5 cup (115g) unsalted butter, melted
  • 0.75 cup (150g) brown sugar, packed
  • 2 large eggs
  • 0.5 cup (120ml) evaporated milk
  • 1 tsp (5g) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground nutmeg
  • 0.5 tsp (3g) salt

Instructions:

  1. Prick sweet potatoes with a fork and roast at 400°F (200°C) until a knife slides in with zero resistance. Let them cool slightly, peel back the skins, and blend the flesh until completely smooth.
  2. Prepare the crust by mixing flour and salt, cutting in cold cubed butter, and adding ice-cold water until the dough holds together. Chill the crust before filling.
  3. Whisk the melted butter and brown sugar together until combined.
  4. Beat in the eggs one at a time, then stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, and salt.
  5. Fold in the roasted sweet potato puree until the mixture is a uniform, deep orange hue.
  6. Pour the filling into the prepared crust and bake at 350°F (175°C) for 40–50 minutes until the edges are set and the center has a slight jiggle.
  7. Allow the pie to cool for at least 2 hours to ensure the custard sets completely.