Ingredients

2 1/2 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon sea salt

1 cup butter (diced into 1/4" pieces)

6 tablespoons ice water

1 lb sweet potatoes

1/2 cup unsalted butter (softened to room temperature)

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup maple syrup

1/2 cup heavy cream

2 large eggs

2 egg yolks

2 tablespoons all-purpose flour

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 large egg (beaten)

1 tablespoon milk

Whipped cream, for serving

Instructions

Step 1: Place the flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.

Step 2: Add the very cold diced butter and pulse again until the mixture looks dry and resembles coarse crumbs.

Step 3: Add ice water and pulse just until the mixture is moist and small clumps form. Test by pressing dough with your fingers; if it sticks, you have enough water. If too dry, add more water one teaspoon at a time, being careful not to overdo it.

Step 4: Form the dough into a ball on a clean surface, then divide it in half and shape into two disks. Cover with plastic wrap and refrigerate for 1 hour.

Step 5: Place sweet potatoes in a large saucepan, cover with water, and bring to a boil over medium heat. Boil for 45-50 minutes until very soft when pierced with a fork.

Step 6: Drain the hot water and run potatoes under icy water to cool.

Step 7: Peel off the skin, cut potatoes into chunks, and place in a large bowl. Beat with a mixer at medium to high speed until smooth.

Step 8: Add softened butter, brown sugar, white sugar, maple syrup, heavy cream, eggs, egg yolks, flour, vanilla, cinnamon, nutmeg, cloves, and ginger. Beat on high speed until smooth and well combined.

Step 9: Preheat oven to 350°F (175°C).

Step 10: Roll out one dough disk on a floured surface into a 12-inch circle. Carefully place into a 9×2 inch pie dish, tuck it in, trim the excess dough, and flute the edges.

Step 11: Spread the filling evenly into the prepared crust. Brush the edges with the beaten egg mixed with milk.

Step 12: Bake for 55-60 minutes until the center is slightly jiggly and a toothpick comes out mostly clean.

Step 13: Let the pie cool on a rack for at least 1 hour before serving.

Step 14: Serve with whipped cream for a perfect finishing touch.

Tips & Variations

For a flakier crust, keep the butter and water very cold throughout the process.

Use canned sweet potatoes if short on time, but fresh sweet potatoes provide the best flavor.

Add a pinch of ground ginger or increase cinnamon for a stronger spice profile.

Brush the crust edges with egg wash to achieve a beautiful golden finish.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the dough a day or two in advance and keep it wrapped in the refrigerator until ready to use.

How do I know when the pie is done?

The pie is done when the edges are set and the center is slightly jiggly. A toothpick inserted near the center should come out mostly clean but may have a few moist crumbs.