Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup unsalted butter, cold and cut into small pieces
- 3-4 tablespoons ice water
For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup evaporated milk
Instructions
Making the Pie Crust:
- Prepare the Dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges. Refrigerate while you prepare the filling.
Making the Pie Filling:
- Cook the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Boil them in a large pot of water until they are very tender, about 15-20 minutes. Drain and mash until smooth.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix the Filling: In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until well combined. Gradually add the evaporated milk and mix until smooth.
- Fill the Crust: Pour the filling into the prepared pie crust.
- Bake: Bake for 55-60 minutes, or until a knife inserted into the center comes out clean and the pie is set. If the edges of the crust start to brown too quickly, cover them with foil.
- Cool: Allow the pie to cool on a wire rack. Serve warm or at room temperature.