Prepare the Sweet Potatoes:
- Cook Sweet Potatoes: Preheat your oven to 425°F (220°C). Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake until soft, about 45-50 minutes. Let them cool, then peel and mash.
Make the Pie Crust:
- Combine Flour and Salt: In a large bowl, mix the flour and salt.
- Cut in Butter: Use a pastry cutter or fork to cut in the cold butter until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, stirring until the dough begins to form. You may not need all the water.
- Chill: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll Out: On a floured surface, roll out the dough to fit a 9-inch pie plate. Place the dough in the pie plate and trim the edges.
Prepare the Filling:
- Combine Ingredients: In a large bowl, mix the mashed sweet potatoes, brown sugar, heavy cream, eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Fill Pie Crust: Pour the sweet potato filling into the prepared pie crust.
Bake:
- Bake: Reduce the oven temperature to 350°F (175°C). Bake the pie for about 50-55 minutes, or until the filling is set and the crust is golden.
- Cool: Allow the pie to cool on a wire rack completely before serving.
Serve:
- Serve the Sweet Potato Pie at room temperature or chilled. It can be garnished with whipped cream and a sprinkle of cinnamon or nutmeg for extra flavor.
Tips:
- Blind Baking: For a crispier crust, you can blind bake the pie crust for 10 minutes before adding the filling.
- Creamy Filling: For an extra creamy texture, you can blend the filling ingredients in a food processor or blender until smooth.
- Storage: Sweet Potato Pie can be stored in the refrigerator for up to 4 days. Ensure it’s covered to prevent it from drying out.
Enjoy your homemade Sweet Potato Pie, a comforting dessert that’s perfect for any occasion, especially during the fall and holiday seasons.