Ingredients:

  • 1 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 tsp Granulated Sugar (for crust)
  • ½ tsp Fine Sea Salt (for crust)
  • 6 Tbsp Cold Unsalted Butter (cut into ½-inch cubes)
  • 4 Tbsp Cold Vegetable Shortening
  • 4–6 Tbsp Ice Water (as needed)
  • 3 large Sweet Potatoes (about 1.5 lb total)
  • ½ cup Unsalted Butter (melted, cooled slightly, for filling)
  • ½ cup Light Brown Sugar (packed)
  • ¼ cup Granulated Sugar (for filling)
  • ½ cup Evaporated Milk
  • 2 Large Eggs (lightly beaten)
  • 2 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger
  • ½ tsp Fine Sea Salt (for filling)
  • 1 tsp Lemon Zest (optional)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt in a large bowl.
  2. Cut in the Fats: Add the cubed cold butter and shortening. Use a pastry cutter or your fingertips to work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Add Liquid: Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together into a shaggy mass. Do not overmix.
  4. Chill: Form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  5. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate, crimp the edges, and trim the overhang. Prick the bottom crust all over with a fork. Freeze the crust for 15 minutes.
  6. Preheat Oven: Preheat oven to 400°F (200°C). Place an empty baking sheet on the lowest rack.
  7. Cook Potatoes: Peel the sweet potatoes, cut them into rough 1-inch chunks, and boil in salted water until fork-tender (about 15–20 minutes). Drain thoroughly and let them steam dry for 5 minutes.
  8. Blind Bake the Crust: Line the frozen crust with parchment paper, fill with pie weights. Bake for 15 minutes. Remove the weights and paper, reduce the heat to 350°F (175°C), and bake for another 5–7 minutes until the bottom looks dry and lightly set.
  9. Set Aside: Remove the crust from the oven and keep the oven temperature at 350°F (175°C).
  10. Whip the Potatoes: Transfer the hot, drained sweet potatoes to a large bowl. Using an electric mixer, beat the potatoes until completely smooth.
  11. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, evaporated milk, eggs, and vanilla extract.
  12. Combine Sugars and Spices: Add the brown sugar, granulated sugar, salt, all spices, and lemon zest to the warm, mashed sweet potatoes. Mix well.
  13. Finish the Filling: Slowly pour the wet mixture into the sweet potato mixture, mixing gently on low speed until just combined and uniformly smooth. Stop mixing immediately.
  14. Assemble and Bake: Pour the filling into the warm, pre-baked pie crust. Place the pie on the hot baking sheet already in the oven.
  15. Bake: Bake for 50–65 minutes. The pie is done when the edges are set and slightly puffed, but the very centre still has a slight wobble.
  16. Cool Down: Remove the pie from the oven. Cool completely on a wire rack for at least 3 hours (preferably overnight) before slicing.