SWEET POTATO PIE – Page 2

2 cups mashed, cooked sweet potatoes (about 2–3 medium sweet potatoes) – The star of the pie!
3/4 cup granulated sugar – Adds sweetness.
1/2 cup packed brown sugar – Gives a caramel-like depth.
1/2 cup evaporated milk – For creaminess.
2 large eggs – Binds and adds richness to the filling.
1/4 cup melted unsalted butter – Adds richness and flavor.
1 teaspoon vanilla extract – For a hint of warmth.
1/2 teaspoon ground cinnamon – Adds a touch of spice.
1/4 teaspoon ground nutmeg – Complements the sweet potato’s flavor.
1/4 teaspoon salt – Balances the sweetness.

Instructions

In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Alternatively, use a pastry cutter if making by hand.
Add ice water, one tablespoon at a time, and pulse until the dough just begins to come together. It should hold when pressed but not be too wet.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Wash the sweet potatoes, prick them with a fork, and place them on a baking sheet.
Roast for 45–60 minutes until the potatoes are tender when pierced with a fork. Once cooled, peel and mash the sweet potatoes until smooth. Measure out 2 cups for the filling.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8 inch thick.
Transfer the dough to a 9-inch pie dish, gently pressing it into the dish without stretching. Trim any excess and crimp the edges for a decorative finish.

In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
Use a hand mixer or whisk to beat until smooth and well combined.

Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
Bake for 50–60 minutes, or until the filling is set and a knife inserted into the center comes out mostly clean. The center may jiggle slightly, but it will firm up as it cools.

Allow the pie to cool to room temperature before slicing. For best results, chill in the refrigerator for at least an hour before serving.

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