Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 0.5 tsp salt
  • 4 tbsp ice water
  • 1 tbsp vegetable oil
  • 2 cups roasted sweet potato puree
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup evaporated milk
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C). Peel and cube sweet potatoes into 1-inch pieces, toss with oil, and roast on a baking sheet for 20-25 minutes until tender and browned. Mash or blend until smooth.
  2. In a large bowl, cream together softened butter and sugar until fluffy.
  3. Beat in eggs one at a time, then stir in the roasted potato puree and vanilla extract.
  4. Slowly whisk in the evaporated milk and the spice blend (cinnamon, ginger, nutmeg, salt) until the mixture is mahogany-colored and seamless.
  5. Roll out the chilled crust and press it firmly into a 9-inch deep-dish pie plate.
  6. Pour in the filling and smooth the top with a spatula.
  7. Bake at 350°F (175°C) for 40-45 minutes until the edges are set and the center has a slight jiggle.