Ingredients
Pie Crust:
1 ½ cups All-Purpose Flour
½ tsp Cinnamon
¼ tsp Nutmeg
2 tbsps White Sugar
¼ tsp Kosher Salt
½ cup Salted Butter, cut into chunks
¼ cup Ice Cold Water
Sweet Potato Filling:
3 cups Mashed Sweet Potato (about 3 large sweet potatoes)
½ cup Salted Butter, browned (see instructions)
1 cup Brown Sugar
¼ cup White Sugar
1 tbsp Cinnamon
½ tsp Ground Ginger
¼ tsp Ground Nutmeg
¼ tsp Ground Cloves
1/3 cup Evaporated Milk
1 tbsp Vanilla Extract
¼ tsp Kosher Salt
¼ cup All-Purpose Flour
3 large Eggs
Brown Sugar Meringue:
3 Egg Whites
¼ tsp Cream of Tartar, or lemon juice
6 tbsps Brown Sugar
½ tsp Vanilla Extract
Pinch of Kosher Salt
Instructions
Prepare the Pie Crust:
In a large bowl or food processor, combine flour, cinnamon, nutmeg, sugar, and salt. Add chilled butter chunks and work into the flour until pea-sized morsels form. Gradually add ice-cold water, mixing until a shaggy dough forms. Shape into a disk, wrap, and chill for 1 hour.
Cook Sweet Potatoes:
Boil halved sweet potatoes until tender. Mash in a bowl with browned butter, sugars, spices, and evaporated milk. Cool completely. Sieve to remove fibers if desired.
Combine Filling:
Add vanilla, flour, and eggs to sweet potato mixture and combine thoroughly.
Bake the Crust:
Roll out chilled dough and fit into a pie pan. Freeze for 20 minutes, then bake with weights at 425°F for 17-20 minutes. Remove weights and bake until golden.
Add Filling and Bake:
Lower oven to 350°F. Add filling to crust and bake for 35-40 minutes. Cool completely.
Make Meringue:
Whip egg whites with cream of tartar, gradually add sugar and vanilla until glossy. Pipe onto cooled pie and optionally torch for a browned finish.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour