Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 3-4 tablespoons ice water
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted

• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions:

1. In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.  
2. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.  
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 375°F (190°C).
4. Roll out the chilled dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim any excess dough and crimp the edges.
5. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45-60 minutes or until they are soft and can be easily mashed. Let them cool, then peel and mash them.
6. Reduce the oven temperature to 350°F (175°C). In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until well combined.
7. Gradually add the whole milk and melted butter to the sweet potato mixture, stirring until the filling is smooth.
8. Pour the sweet potato filling into the prepared pie crust.
9. Bake the pie in the preheated oven for 50-60 minutes or until the filling is set and a knife inserted into the center comes out clean.
10. Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, you can refrigerate the pie for a few hours or overnight before serving. Serve your delicious sweet potato pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.