Sweet Potato Pie

Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter (cold and cubed)
3-4 tbsp ice water
For the Filling:
2 medium sweet potatoes (about 1 lb)
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger (optional)
1/2 tsp vanilla extract
2 large eggs
1/2 cup heavy cream
1/4 cup milk
1 tbsp unsalted butter (melted)
Pinch of salt
Instructions:
1. Prepare the Crust:
In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, and mix until the dough just comes together.
Turn the dough out onto a floured surface and gently knead it a few times. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
After chilling, roll out the dough to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Refrigerate the crust while you prepare the filling.
2. Prepare the Sweet Potatoes:
Pierce the sweet potatoes with a fork and bake them in a preheated oven at 400°F (200°C) for 45-50 minutes, or until tender. Alternatively, you can boil the sweet potatoes until soft (about 15-20 minutes).
Once the sweet potatoes are cooked and cool enough to handle, peel and mash them until smooth. You’ll need about 1 1/2 cups of mashed sweet potato.
3. Make the Filling:
In a large mixing bowl, combine the mashed sweet potato, granulated sugar, brown sugar, cinnamon, nutmeg, ginger (if using), vanilla extract, and a pinch of salt. Mix until smooth.
Add the eggs, heavy cream, milk, and melted butter. Stir until everything is well combined and the filling is smooth and creamy.
4. Assemble the Pie:
Preheat your oven to 350°F (175°C).
Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
Bake for 55-60 minutes, or until the filling is set and the top is lightly browned. You can test for doneness by gently shaking the pie—if the center jiggles slightly, it’s done.
5. Cool and Serve:
Let the pie cool to room temperature for about 2 hours to allow the filling to fully set.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired!