Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the ice water, one tablespoon at a time, until the dough comes together.
- 2
Chill the Dough
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully fit the dough into a 10-inch pie pan. Trim the edges and crimp as desired.
Filling Preparation
- 4
Prepare Sweet Potatoes
Boil the sweet potatoes in a large pot of water until tender, about 20 minutes. Drain and let cool slightly. Peel and mash until smooth.
- 5
Mix the Filling
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well blended and smooth.
- 6
Fill the Crust
Pour the filling into the prepared pie crust, smoothing the top with a spatula.
Baking
- 7
Bake the Pie
Preheat the oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- 8
Cool and Serve
Allow the pie to cool on a wire rack for at least 1 hour before serving. Serve warm or at room temperature.