Ingredients:

– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 2-3 tablespoons ice-cold water

For the filling:
– 2 large sweet potatoes, cooked and mashed (about 2 cups)
– 1 cup granulated sugar
– ½ cup brown sugar
– ½ cup unsalted butter, melted
– 3 large eggs, lightly beaten
– ½ cup evaporated milk
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Begin by preparing the crust. In a mixing bowl, combine the flour and salt. Add the cubed cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

3. Gradually add the ice-cold water, one tablespoon at a time, and gently mix until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Gently transfer the dough to the dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges decoratively. Place the crust in the refrigerator while you prepare the filling.

5. For the filling, in a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, and lightly beaten eggs. Mix until well combined.

6. Add the evaporated milk, vanilla extract, cinnamon, nutmeg, and salt to the sweet potato mixture. Stir until all the ingredients are thoroughly incorporated.

7. Remove the pie crust from the refrigerator and pour the sweet potato filling into it, smoothing the top with a spatula.

8. Place the pie on a baking sheet and bake for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

9. Once the pie is baked, remove it from the oven and let it cool on a wire rack for at least 1 hour before serving. For the best flavor, refrigerate the pie for a few hours or overnight before indulging.

Tips and Variations:

– For a twist on tradition, try adding a tablespoon of bourbon to the sweet potato filling for an extra depth of flavor.
– If you prefer a more textured filling, leave some chunks of sweet potato intact when mashing.
– Serve the pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful treat.

Conclusion:
Baking a sweet potato pie is more than just following a recipe; it’s a way to honor cherished memories and pay tribute to the people who have influenced our lives. This recipe has been passed down through generations in my family, and every time I take a bite, it feels like a warm embrace from my grandma. I hope that by sharing this recipe with you, it becomes a special part of your own family traditions. Enjoy!