Brown Sugar Sweet Potato Pie (8 Servings)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Prick the sweet potatoes several times with a fork and place them on a baking sheet.
3. Roast for 45-60 minutes until soft when pierced with a knife, then allow to cool slightly, peel skins, and mash until smooth.
4. Pulse flour and salt in a food processor; add chilled butter and pulse until the mixture resembles coarse crumbs.
5. Slowly add ice water, one tablespoon at a time, until the dough just holds together.
6. Press the dough into a 9-inch pie dish, trim the edges, and chill in the fridge for 30 minutes.
7. Place the roasted sweet potato puree in a mixing bowl and beat in dark brown sugar and melted butter until combined.
8. Whisk in eggs one at a time, followed by evaporated milk and vanilla extract.
9. Sift in cinnamon, nutmeg, ginger, and salt, mixing until the batter is velvety.
10. Pour the filling into the chilled crust and smooth the top with a spatula.
11. Bake at 350°F (175°C) for 45-55 minutes until the edges are set but the center has a slight jiggle.
12. Cool completely for at least 2 hours before slicing.