Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 2 lbs sweet potatoes, roasted and peeled
  • 0.5 cup unsalted butter, melted
  • 0.5 cup light brown sugar, packed
  • 0.5 cup heavy cream
  • 2 large eggs
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 cup heavy whipping cream, cold
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Instructions:

  1. Place whole, unpeeled sweet potatoes on a baking sheet. Pierce with a fork and bake at 400°F (200°C) for 45–60 minutes until the skins blister and a knife slides in easily. Let them cool, peel off the skins, and mash until smooth.
  2. Pulse flour and salt in a food processor. Add chilled butter and pulse until the mixture resembles coarse crumbs with pea-sized lumps. Slowly add ice water, one tablespoon at a time, until the dough comes together.
  3. Roll out the dough and press it into a 9-inch deep-dish pie plate, trimming the edges.
  4. In a high-powered blender or food processor, combine mashed sweet potatoes, melted butter, brown sugar, heavy cream, room-temperature eggs, 2 tbsp flour, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Blend on high until the emulsion is completely smooth and velvety.
  5. Pour the filling into the prepared crust and bake until the edges are set and the center has a slight jiggle (approximately 45-55 minutes).
  6. Allow the pie to cool at room temperature, then refrigerate for at least 4 hours to allow the custard to fully set.
  7. In a chilled bowl, beat cold heavy whipping cream, maple syrup, and vanilla extract with a hand mixer until stiff peaks form.
  8. Slice the chilled pie and top each serving with a dollop of the maple whipped cream.