Sweet Potato Pie Recipe

Make the Pie Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed butter to the bowl.

Mix the Dough

Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to hold together.

Chill the Dough

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cook Sweet Potatoes

In a medium pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain and let cool.

Prepare the Filling

In a large bowl, mash the cooked sweet potatoes until smooth. Add the brown sugar, milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger. Mix until fully combined.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Roll Out the Crust

On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie pan. Transfer the dough to the pan and trim any excess.

Add the Filling

Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.

Bake the Pie

Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.

Cool and Serve

Let the pie cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.