Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (113g) unsalted butter, frozen and grated
  • 1 tbsp granulated sugar
  • 0.5 tsp fine sea salt
  • 4 tbsp ice water
  • 2 cups (450g) roasted sweet potato flesh
  • 0.5 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 0.5 cup (110g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 0.75 cup (180ml) full-fat buttermilk
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt

Instructions:

  1. Pulse flour, 1 tbsp sugar, 0.5 tsp salt, and frozen grated butter until it looks like coarse crumbs. Add ice water 1 tbsp at a time until dough holds. Roll out, fit into a 9-inch pie plate, and chill. Blind bake with weights for 10 minutes at 375°F (190°C).
  2. Roast sweet potatoes at 400°F (200°C) until soft. Peel while warm and whip the flesh in a large bowl with the softened butter until smooth and aerated.
  3. Add both white and brown sugars to the potato mixture and beat with an electric mixer until fluffy.
  4. Incorporate eggs one at a time, followed by the buttermilk, vanilla, nutmeg, cinnamon, and salt. Beat until the mixture forms a thick, pale orange ribbon.
  5. Pour the custard filling into the prepped crust. Bake at 350°F (175°C) for approximately 55 minutes or until the center has a slight jiggle but the edges are set.