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1
Pierce sweet potatoes with fork and wrap in foil.
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2
Bake in jacket until soft (about 45 minutes) at 425 degrees F. When cool enough to handle, peel potatoes and slice crosswise to prevent strings.
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3
Reduce oven heat to 375 degrees F.
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4
Mash potatoes then add sugar, butter, eggs, condensed milk, and spices, including vanilla extract, if desired.
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5
Stir ingredients together then beat until well mixed, and pour into a 9-inch pie shell.
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6
Bake in the middle rack until brown and center of pie is set, about 50 minutes.
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7
Whip all ingredients until stiff.
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8
Garnish pie with whipped cream.
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9
Combine the flour, salt and sugar in the work bowl of a food processor.
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10
Using the steel blade, mix ingredients for 1 to 2 seconds.
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11
Add the butter and cut into the dry ingredients by turning the food processor on and off in quick pulsing motions until the mixture resembles coarse breadcrumbs.
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12
Sprinkle 1/4 cup of the ice water over the mixture and again turn the processor off and on in quick pulses until the mixture begins to hold together in a mass.
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13
The dough should be crumbly but not too dry.
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14
If it is too dry, add more ice water, 1 tablespoon at a time.
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15
Place dough onto a sheet of waxed paper and form into a ball.
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16
Flatten the dough into a disk then wrap the dough with the waxed paper and refrigerate for about 1 hour.
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17
Once chilled, place dough onto a lightly floured surface.
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18
Sprinkle the top with a bit of flour and also dust the rolling pin with flour to avoid sticking.
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19
Roll out dough from the center, toward the edges.
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20
After each time the dough is rolled, lift and give it a quarter turn, using more flour as needed.
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21
Carefully roll out dough into a 12-inch circle.
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22
Gently transfer the dough into a 9-inch pie pan, pressing dough lightly into sides and bottom of pan, using fingertips.
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23
Allow for a 1-inch overhang around perimeter, trimming excess as needed.
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24
Fold overhang back into sides of pie pan to minimize shrinkage.
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25
As a finishing touch, gently crimp edges all around.
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26
Prick bottom of shell with a fork and chill for at least 20 minutes.
