Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 cup cold unsalted butter, cubed
  • 4 tbsp ice-cold water
  • 2 lbs sweet potatoes, roasted and peeled
  • 0.5 cup unsalted butter, browned
  • 14 oz sweetened condensed milk
  • 2 large eggs, room temperature
  • 0.5 cup buttermilk
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 tsp salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Prick sweet potatoes with a fork and bake at 400°F (200°C) for 45–60 minutes until tender. Let cool, peel, and mash.
  2. Pulse flour, salt, and sugar in a food processor. Cut in cold cubed butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water to the crust mixture until the dough just holds together.
  4. Wrap dough in plastic and chill for 30 minutes. Roll out on a floured surface and press into a 9-inch deep dish pie plate.
  5. Brown the butter in a skillet over medium heat until fragrant and toasted.
  6. Combine mashed sweet potatoes, browned butter, sweetened condensed milk, eggs, buttermilk, cinnamon, nutmeg, ginger, salt, and vanilla extract in a food processor or stand mixer. Blend until silky smooth.
  7. Pour the filling into the prepared pie crust and bake at 350°F (175°C) for approximately 45 minutes, stopping just before the center is completely rigid to ensure a velvety texture.
  8. Allow the pie to cool and set for 2 hours before slicing.