- 1 recipe Basic Pie Dough (recipe below)
- 2 tablespoons all-purpose flour, plus more as needed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 2 cups baked, mashed sweet potatoes (from about 2 pounds of sweet potatoes)
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 cup sweetened condensed milk (about 1 [14-ounce] can)
- 2 tablespoons unsalted butter (1/4 stick), melted
- 1/4 teaspoon vanilla extract
- Heat the oven to 180°C and arrange a rack in the lower third. Place a baking sheet on the rack.
- Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal. Place in the refrigerator while you make the filling.
- Place the measured flour, cinnamon, allspice, baking powder, cloves, and salt in a small bowl and whisk to combine; set aside.
- Place the sweet potatoes in a stand mixer fitted with a paddle attachment and mix on medium speed until smooth, about 3 minutes. Add the eggs 1 at a time, letting the first completely incorporate before adding the second. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
- Return the mixer to medium speed, add the sugar, and mix until fully incorporated, about 1 minute. Reduce the speed to low, add the reserved flour mixture, condensed milk, melted butter, and vanilla and mix until just incorporated.
- Transfer the filling to the crust. Place the pie on the hot baking sheet and bake until the filling is just set in the middle and the edges are puffed, about 50 to 60 minutes. Remove to a wire rack and let cool completely before serving, about 1 hour.
Basic Pie Dough
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 1 teaspoon granulated sugar
- 8 tablespoons cold unsalted butter (1 stick), cut into small pieces
- 4 to 5 tablespoons ice water
- Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
- Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.