Sweet Potato Pie

Indulge in the rich and comforting flavors of my Sweet Potato Pie! This classic dessert is a true crowd-pleaser, perfect for any occasion. The velvety smooth filling, made with the finest sweet potatoes, is spiced with ginger, nutmeg, and cinnamon. Baked to perfection in a buttery, flaky crust, every bite of this pie is a taste of pure bliss.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

For the Filling:

• 2 cups mashed sweet potatoes (about 3 medium-sized sweet potatoes, peeled, boiled, and mashed)
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup milk (whole or evaporated)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

For the Crust:

1. In a food processor, combine the flour, chilled diced butter, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, and pulse until the dough starts to come together. Be cautious not to overmix.
3. Turn the dough out onto a floured surface, gather it into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges.

For the Filling:

1. In a large bowl, combine mashed sweet potatoes, melted butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
2. Pour the sweet potato filling into the prepared pie crust.
3. Bake in the preheated oven for about 50-60 minutes or until the center is set. You can cover the edges of the crust with foil if they brown too quickly.
4. Allow the sweet potato pie to cool completely before slicing.
5. Optional: Serve with a dollop of whipped cream on top.