Ingredients
- 1 1/2 lb.
sweet potatoes (about 3 medium)
All-purpose flour, for rolling
- 1
batch basic pie dough, chilled
- 3
large eggs
- 3/4 c.
heavy cream
- 2/3 c.
(135 g.) dark brown sugar
- 4 tbsp.
(1/2 stick) unsalted butter, softened
- 2 tsp.
pure vanilla extract
- 1 1/2 tsp.
ground cinnamon
- 1 tsp.
ground nutmeg
- 1/2 tsp.
kosher salt
How to:
- Preheat oven to 425° and line a baking sheet with foil. Pierce potatoes on all sides with a fork and arrange on prepared sheet. Roast until completely tender, 45 to 50 minutes. Let sit until cool enough to handle.
Meanwhile, on a lightly floured surface, roll pie dough to a 1/4"-thick round. Lift and carefully transfer to a glass or metal 9" pie pan. Lift up edges and allow dough to slump down into dish (do not stretch).
Using a sharp knife or kitchen shears, trim edges of dough, leaving about a 1/4" overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal. Refrigerate until cold, about 30 minutes.
Place a rack in center of oven; preheat to 375°. Cut a large square piece of foil or parchment and scrunch to wrinkle. Line dough with scrunched foil, then fill to the brim with pie weights, uncooked rice, or dried beans.
Bake crust until top and sides are dry and set, 18-20 minutes. Remove foil with pie weights. Continue to bake until bottom is dry and set, about 5 minutes more. Let cool. Reduce oven temperature to 350°.
Peel potatoes and trim off any overly caramelized patches. Measure 2 cups (about 450 grams) potato and transfer to a food processor. Pulse, scraping down sides as needed, until well blended. Add eggs, cream, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Continue to pulse, scraping down sides every 30 seconds, until smooth, about 90 seconds total.
Pour filling into crust. Bake pie until filling is puffed and set around the outside and just slightly jiggly in the middle, 40 to 50 minutes. Let cool before slicing and serving.
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