Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled & cubed
- 3–4 tablespoons ice water
- 2 cups mashed cooked sweet potatoes (about 2–3 medium)
- 1/2 cup unsalted butter, melted
- 1 cup sugar (½ white, ½ brown)
- 1/2 cup evaporated milk (or heavy cream)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes and bake for 45–50 minutes until tender. Peel & mash until smooth.
- Mix flour and salt. Cut in butter until crumbly, then add ice water until dough forms. Chill, roll out, and fit into a 9-inch pie pan. Pre-bake for 10 minutes at 350°F.
- In a large bowl, whisk mashed sweet potatoes, melted butter, sugars, milk, eggs, vanilla, and spices until smooth & creamy.
- Pour filling into crust and bake at 350°F for 50–55 minutes until center is set.
- Let cool completely before slicing. Serve plain or with whipped cream.
Notes
For extra smooth filling, puree sweet potatoes in a food processor. Use a pie shield or foil on crust edges to prevent over-browning. Bake one day ahead – flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian