Ingredients:

  • 250g (2 cups) All-purpose flour, plus more for dusting (for crust)
  • 1 tsp Fine sea salt (for crust)
  • 225g (1 cup or 2 sticks) Unsalted butter, cut into 1 cm cubes and kept frozen (for crust)
  • 120 ml (½ cup) Ice-cold water (for crust)
  • 1 kg (approx. 3 medium) Orange-fleshed sweet potatoes
  • 115g (½ cup or 1 stick) Unsalted butter, melted and cooled
  • 150g (¾ cup) Granulated sugar
  • 100g (½ cup, packed) Dark brown sugar
  • 2 large Eggs, plus 1 large Egg Yolk (room temperature)
  • 240 ml (1 cup) Evaporated milk
  • 1 Tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ½ tsp Ground ginger
  • ¼ tsp Ground allspice
  • ½ tsp Fine sea salt (for filling)

Instructions:

  1. Roast the Potatoes: Preheat oven to 200°C (400°F). Pierce the sweet potatoes several times with a fork. Roast whole until very tender (45–60 minutes).
  2. Cool and Peel: Remove potatoes and allow them to cool slightly (about 15 minutes) until they are safe to handle. Peel off the skins and discard.
  3. Mash and Sieve: Mash the flesh thoroughly. For a silken filling, press the mashed potato through a fine-mesh sieve or use a potato ricer. Measure out 500g (about 2 cups) of the pureed potato. Set aside to cool to room temperature.
  4. Fit the Dough: Roll out the chilled dough to fit the 9-inch pie plate. Trim the edges, then crimp or flute them artfully.
  5. Chill: Place the prepared pie shell back into the freezer or refrigerator for at least 30 minutes to prevent shrinkage during baking.
  6. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, egg yolk, evaporated milk, and vanilla extract until well combined.
  7. Add Dry Ingredients: Whisk in the cinnamon, nutmeg, ginger, allspice, and salt. Ensure the spices are fully incorporated.
  8. Incorporate Potato: Add the cooled, sieved sweet potato puree to the mixture. Beat until the filling is perfectly smooth and creamy. Do not overmix.
  9. Fill and Preheat: Adjust oven temperature to 175°C (350°F). Pour the filling into the chilled pie shell.
  10. Bake the Pie: Place the pie on a baking sheet. Bake for 55–65 minutes. After 20 minutes, loosely cover the edges of the crust with foil or a pie shield to prevent burning.
  11. Test for Doneness: The pie is done when the edges are set and puffy, and the center has only a slight jiggle. A knife inserted 5 cm (2 inches) from the edge should come out clean.
  12. Cool Completely: Remove the pie from the oven. Cool completely on a wire rack for a minimum of 3 hours, or preferably until fully set (ideally overnight). Do not slice warm.