Serves: 8

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3 to 4 tablespoons ice water

For the Filling:

• 2 medium sweet potatoes (about 1 1/2 lb), roasted and mashed to yield 2 cups
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon The Spice Way Ground Cinnamon
• 1/4 teaspoon The Spice Way Ground Nutmeg
• 1/4 teaspoon The Spice Way Ground Ginger
• 1/4 teaspoon salt
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted

Preparation:

1. Make the crust: mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Shape into a disk, wrap, and chill at least 30 minutes.
2. Heat oven to 400°F (200°C). Pierce sweet potatoes and roast 45–60 minutes until tender. Cool, peel, and mash. Reduce oven to 350°F (175°C).
3. Roll dough into a 12-inch circle and fit into a 9-inch pie dish. Trim and crimp edges.
4. Whisk sweet potatoes, sugars, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Add milk and melted butter and mix until smooth.
5. Pour into crust and bake 50–60 minutes until set at edges and slightly soft in center. Cool completely before slicing.