Sweet Potato Pie

Instructions

1. 1

   Prepare the sweet potatoes

   Preheat oven to 400F (200C). Scrub sweet potatoes clean, poke several times with a fork, and place on a foil-lined baking sheet. Bake for 45-60 minutes until very tender when pierced. Let cool enough to handle.

2. 2

   Make the pie crust

   While potatoes bake, combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

3. 3

   Roll and fit the crust

   Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing into bottom and sides. Trim edges leaving a 1-inch overhang, fold under, and crimp decoratively. Refrigerate while preparing filling.

4. 4

   Mash the sweet potatoes

   Scoop the flesh from cooled sweet potatoes into a large bowl. Mash until completely smooth with no lumps - a potato ricer works best for silky results. You should have about 2 cups mashed.

5. 5

   Mix the filling

   Add both sugars and melted butter to the mashed sweet potatoes, beating until combined. Add eggs one at a time, beating well after each. Mix in evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.

6. 6

   Preheat oven

   Reduce oven temperature to 350F (175C). Position rack in the lower third of the oven.

7. 7

   Fill and bake

   Pour the sweet potato filling into the prepared crust. Smooth the top with a spatula. Bake for 50-60 minutes until the filling is set around the edges but slightly jiggly in the center.

8. 8

   Check for doneness

   The pie is done when a knife inserted 2 inches from the edge comes out clean. The center will continue to set as it cools. If edges brown too quickly, cover with foil.

9. 9

   Cool completely

   Let the pie cool on a wire rack for at least 2 hours at room temperature, then refrigerate for at least 2 hours more before serving. This ensures clean slices.

10. 10

    Serve with toppings

    Serve chilled or at room temperature with generous dollops of whipped cream and a dusting of cinnamon. Candied pecans add a delightful crunch.