Ingredients:

  • 1 ¼ cups (150 g) All-purpose flour
  • ½ teaspoon (3 g) Fine sea salt (for crust)
  • ½ cup (113 g or 1 stick) Cold unsalted butter, cut into ½-inch cubes (for crust)
  • ¼ cup (60 ml) Ice water, plus 1–2 tablespoons more if needed (for crust)
  • 2 cups (450 g) Sweet potato puree (cooked and mashed)
  • ½ cup (113 g or 1 stick) Unsalted butter, melted and cooled slightly
  • ¾ cup (150 g) Granulated sugar
  • ½ cup (110 g) Packed light brown sugar
  • 2 large eggs, lightly beaten
  • ½ cup (120 ml) Evaporated milk (full-fat preferred)
  • 2 teaspoons (10 ml) Pure vanilla extract
  • 1 teaspoon (5 ml) Lemon juice (or orange zest/juice)
  • 1 teaspoon (5 g) Ground cinnamon
  • ¾ teaspoon (3.5 g) Ground nutmeg
  • ¼ teaspoon (1.5 g) Fine sea salt (for filling)
  • 1 tablespoon (15 ml) Dark rum or bourbon (optional)

Instructions:

  1. Combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs (like pea-sized lumps). Gradually add ice water until the dough just comes together. Shape into a disk, wrap, and chill for at least 1 hour.
  2. Preheat oven to 375°F (190°C). Roll out the dough and fit it into the pie dish. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove weights and paper, and bake for another 5–7 minutes until lightly golden. Allow the crust to cool fully before filling.
  3. If using fresh, boil or roast the sweet potatoes until very tender. Peel and mash until completely smooth, ensuring no lumps remain. Measure out 2 cups (450 g) of puree.
  4. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  5. Gradually whisk in the lightly beaten eggs, evaporated milk, vanilla, lemon juice, and optional bourbon/rum. Mix until fully incorporated.
  6. Whisk in the cinnamon, nutmeg, and salt.
  7. Gently fold the sweet potato puree into the wet mixture. Mix only until homogeneous and silky smooth. Overmixing here can create a tougher texture.
  8. Pour the sweet potato mixture into the cooled, partially baked crust.
  9. Reduce oven temperature to 350°F (175°C). Bake for 55–65 minutes.
  10. The pie is done when the edges are set and slightly puffed, but the very centre still has a slight wobble. An inserted knife or toothpick should come out mostly clean. If the crust edges brown too quickly, cover them with foil strips.
  11. Remove the pie from the oven. Allow it to cool on a wire rack for at least 2 hours at room temperature, or until the custard is completely set. Do not cut the pie while warm!