Ingredients:

  • 1 1/4 cups (156g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt (2.5ml)
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold and cut into cubes
  • 1/4 cup (60ml) vegetable shortening, very cold
  • 5-7 tablespoons (75-105ml) ice water
  • 1 ½ pounds (680g) sweet potatoes, peeled and cubed
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) whole milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon (5ml)
  • 1/2 teaspoon ground nutmeg (2.5ml)
  • 1/4 teaspoon ground ginger (1.25ml)
  • 1/4 teaspoon ground cloves (1.25ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 teaspoon salt (1.25ml)

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in butter and shortening until crumbly. Gradually add ice water until the dough comes together. Flatten into a disk, wrap, and chill.
  2. Prepare the Sweet Potatoes: Boil or bake sweet potatoes until tender. Drain/cool slightly, then mash or puree until smooth.
  3. Make the Filling: Cream together butter and sugars. Beat in eggs, then gradually add milk and vanilla extract. Stir in spices and salt. Mix in mashed sweet potatoes until smooth.
  4. Assemble the Pie: Roll out the chilled dough and place it into the pie plate. Crimp the edges.
  5. Bake the Pie: Pour the sweet potato filling into the prepared crust. Bake until the filling is set and the crust is golden brown.
  6. Cool and Serve: Let the pie cool completely before slicing and serving.