Sweet Potato Pie

Ingredients

• 1.25 cups all-purpose flour
• 0.5 tsp kosher salt
• 0.5 cup unsalted butter – cold, cut into 0.5-inch cubes
• 5 tbsp ice water – ice-cold
• 1.5 pounds sweet potatoes – scrubbed
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar – packed
• 0.25 tsp fine salt
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 cup sweetened evaporated milk
• 2 large eggs – at room temperature
• 1 tsp vanilla extract
• 4 tbsp unsalted butter – melted and cooled

Instructions

1. Make the dough: In a medium bowl, whisk together the all-purpose flour and kosher salt. Cut in the cold unsalted butter with a pastry cutter or fingertips until pea-sized bits remain. Sprinkle in the ice water and toss just until the dough holds together when pressed. Flatten into a 1-inch-thick disk, wrap, and chill 45–60 minutes.
2. Roast the sweet potatoes: Heat the oven to 400°F. Prick the sweet potatoes with a fork, place on a foil-lined sheet, and roast until very tender when pierced, 45–60 minutes. Cool just until handleable, peel, and mash until smooth (you should have about 2 cups warm mash).
3. Roll and line: Roll the chilled dough between two sheets of parchment into a 12-inch round. Peel off the top sheet, invert into a 9-inch pie plate, and peel off the second sheet. Ease into the corners, trim to a 1-inch overhang, fold under, and crimp. Chill the lined shell 20 minutes. Reduce the oven to 375°F.
4. Blind-bake the crust: Line the chilled shell with parchment and fill with pie weights. Bake 15 minutes, then carefully remove parchment and weights and bake 5 minutes more until the bottom looks set and dry. Let cool slightly and reduce the oven to 350°F.
5. Make the filling: In a large bowl, whisk the granulated sugar, light brown sugar, fine salt, ground cinnamon, and ground nutmeg. Whisk in the warm mashed sweet potatoes until very smooth. Whisk in the eggs one at a time, then whisk in the sweetened evaporated milk and vanilla extract. Finally, whisk in the melted and cooled unsalted butter.
6. Fill and bake: Pour the filling into the warm crust and smooth the top. Bake at 350°F until the edges are set and puffed and the center still jiggles slightly, 45–55 minutes; a knife inserted 2 inches from the center should come out clean, or the center should read 175–180°F.
7. Cool and serve: Cool on a rack until room temperature, at least 2 hours, to set the custard. Slice and serve at room temperature or chilled.