Sweet Potato Pie Recipe for 8 Servings

Instructions:

1. Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast at 400°F (200°C) for 45–60 minutes until tender. Allow to cool slightly and peel away the skins.
2. Pulse flour and salt in a food processor, then cut in chilled cubed butter until the mixture resembles coarse crumbs.
3. Gradually add ice water until the dough just holds together. Roll out on a floured surface to a 12-inch circle, fit into a 9-inch deep-dish pie plate, and trim the edges.
4. Chill the prepared crust in the freezer for 10 minutes to prevent shrinkage during baking.
5. Mash the roasted potatoes until smooth.
6. Using a mixer on low speed, incorporate melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt.
7. Beat in eggs one at a time, then slowly stream in the evaporated milk until the batter is glossy and uniform.
8. For an ultra-smooth texture, pass the filling mixture through a fine-mesh sieve.
9. Pour the filling into the chilled crust, smoothing the top with a spatula.
10. Bake at 350°F (175°C) for 45–55 minutes until the edges are set and the center has a slight jiggle.