Ingredients:

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 2 cups roasted sweet potato puree
  • ½ cup evaporated skim milk
  • ⅓ cup pure maple syrup
  • 2 large eggs
  • 2 tbsp melted unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C). Roast whole sweet potatoes in their skins for 45-60 minutes until tender. Peel while warm and mash until smooth.
  2. Preheat oven to 350°F (180°C). Pulse 1¼ cups all-purpose flour and ½ tsp salt in a food processor, then cut in ½ cup chilled cubed butter until the mixture resembles coarse crumbs.
  3. Gradually add 3-4 tbsp ice water until the dough just holds together. Roll out the dough, fit it into a 9-inch pie dish, and chill in the refrigerator for 15 minutes to prevent shrinkage.
  4. Beat 2 cups roasted sweet potato puree with ⅓ cup maple syrup and 2 tbsp melted unsalted butter until smooth.
  5. Add 2 large eggs one at a time, then stir in ½ cup evaporated skim milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp salt.
  6. Pour the filling mixture into the chilled crust.
  7. Bake at 350°F (180°C) for 45-55 minutes until the edges are set and slightly puffed, and the center has a slight, jelly-like jiggle and reads 160°F (71°C) on an instant-read thermometer.
  8. Remove from oven and let the pie cool completely on a wire rack to allow the custard structure to set.