Ingredients:

  • 1.5 cups all-purpose flour
  • 4 tbsp cold unsalted butter, cubed
  • 3 tbsp cold plain Greek yogurt
  • 2.5 tbsp ice water
  • 0.5 tsp salt
  • 2 cups mashed sweet potatoes (approx. 450g roasted)
  • 0.75 cup evaporated fat-free milk
  • 2 large eggs
  • 1 egg white
  • 0.5 cup maple syrup
  • 2 tbsp brown sugar, packed
  • 1 tsp vanilla extract
  • 1.5 tsp pumpkin pie spice
  • 0.25 tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and roast on a baking sheet for 45–60 minutes until tender. Peel and mash once cooled.
  2. In a food processor, pulse flour, salt, and cold butter until it resembles coarse crumbs. Add Greek yogurt and ice water 1 tablespoon at a time until dough forms. Chill for 30 minutes, then roll out and fit into a 9-inch pie plate.
  3. Prick the bottom of the crust and blind bake at 375°F (190°C) for 10 minutes.
  4. Lower oven temperature to 350°F (175°C). In a blender, combine roasted sweet potato, evaporated milk, eggs, egg white, maple syrup, brown sugar, spices, and vanilla. Blend until aerated and smooth.
  5. Pour the filling into the pre-baked crust and smooth the top with a spatula.
  6. Bake for 40–50 minutes until the edges are set and the center has a slight jiggle.
  7. Cool completely on a wire rack for at least 2 hours to allow the custard to set before slicing.