Ingredients:
- 185g all-purpose flour
- 115g unsalted butter, frozen and cubed
- 4 tbsp ice water
- 1 tsp granulated sugar
- 1 tsp salt
- 450g fresh sweet potatoes
- 55g unsalted butter, melted
- 150g granulated sugar
- 120ml evaporated milk
- 2 large eggs
- 1 tsp ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 0.25 tsp ground ginger
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes until the skins are blistered and juice is oozing out.
- While potatoes roast, whisk 185g flour, 1 tsp sugar, and 1 tsp salt. Grate 115g frozen butter into the mix. Use your fingers to toss until coated, then add 4 tbsp ice water one spoon at a time until the dough just barely holds together when squeezed. Wrap in plastic and chill for at least 30 minutes.
- Remove potatoes from oven and lower temperature to 350°F (175°C). Peel the warm potatoes and discard skins.
- Peel the warm potatoes and mash them thoroughly. For a truly professional finish, press the mash through a fine mesh sieve.
- In a large bowl, whisk the mashed potatoes with 55g melted butter and 150g sugar until the mixture looks glossy and smooth.
- Stir in 120ml evaporated milk and 1 tsp vanilla. Add 1 tsp cinnamon, 0.5 tsp nutmeg, and 0.25 tsp ginger.
- Add the 2 large eggs one at a time, whisking gently. You want to combine them without whipping in too much air, which could cause the pie to puff up and then crack.
- On a floured surface, roll the chilled dough into a 12 inch circle. Ease it into your 9 inch pie plate without stretching it. Trim the edges and crimp as desired. Place the crust in the freezer for 10 minutes until it feels firm to the touch.
- Pour the filling into the chilled crust. Lower the oven temperature to 350°F. Bake for 50-55 minutes until the edges are set but the center still has a slight, rhythmic jiggle.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 2 hours.