15ouncessweet potatoroasted & mashed, about 2 medium
1teaspoonpure vanilla extract
Making the Pie Crust
Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 - 30 minutes.
Preheat the oven to 425°F.
Remove pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
Pierce the sweet potatoes with the tip of a paring knife and wrap them in foil, place them next to the pie dish on the baking sheet.
Place the baking sheet with the pie crust and the sweet potatoes into the oven.
Bake pie crust for 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another 5 minutes.
Remove the pie crust from the oven and let it cool on a wire rack.
Baking Sweet Potoates
Meanwhile, continue to bake the sweet potatoes for another 15 - 30 minutes until cooked through. Check the potatoes by piercing it with a paring knife or fork in the thickest part of the potato, if the knife or fork goes through easily, it is done.
Remove the sweet potatoes from the oven and allow to cool to the touch on a wire rack.
Once the potatoes are cool enough to peel, preheat the oven to 350°F and make the pie filling.
Making the Pie Filling
Peel the potatoes and mash it in a bowl with a potato masher.
In a larger bowl, whisk together softened cream cheese and condensed milk. Beat in the eggs, one at a time until smooth. Add mashed sweet potato, vanilla and spices and beat until smooth.
Place the pie dish with the par-baked crust on a baking sheet, pour filling into the crust. Cover the edge with a pie shield or thin strips of foil.
Bake for 35 - 40 minutes until the middle is still slightly jiggly.
Remove from the oven and allow to cool to room temperature. Refrigerate until the filling is completely set, preferably overnight, before slicing.
If you have excess batter, fill small ramekins and bake the ramekins along with the pie. Small ramekins filled half way will complete baking around 15 - 20 minutes.