Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 tsp (3g) Fine sea salt
  • 0.5 cup (113g) Unsalted butter, frozen and cubed
  • 4 tbsp (60ml) Ice water
  • 2 cups (450g) Roasted sweet potato puree
  • 0.5 cup (113g) Unsalted butter, melted
  • 0.75 cup (150g) Granulated sugar
  • 0.5 cup (120ml) Evaporated milk
  • 2 large Eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 0.5 tsp (1g) Ground nutmeg
  • 0.25 tsp (0.5g) Ground ginger
  • 0.25 tsp (1.5g) Salt

Instructions:

  1. Roast whole sweet potatoes at 400°F (200°C) for 45-60 minutes until skins are charred and insides are soft. Peel and mash the warm potatoes to get 2 cups (450g) of puree.
  2. Prepare the crust by combining flour and salt, cutting in frozen cubed butter until pea-sized crumbs form. Add ice water 1 tablespoon at a time until dough holds. Chill before rolling into a 9-inch deep-dish pie plate.
  3. In a large bowl, cream melted butter and granulated sugar. Fold in the 2 cups (450g) sweet potato puree, 0.5 cup (113g) melted butter, and 0.5 cup (120ml) evaporated milk on medium speed until the color lightens.
  4. Incorporate eggs one at a time, then stir in the vanilla, cinnamon, nutmeg, ginger, and salt until the color is uniform and warm.
  5. Pour the filling into the chilled crust. Place the pie on a preheated baking sheet. Bake at 350°F (180°C) for 1 hour 15 mins until the edges are golden and crackling.