Use a pastry cutter or your fingers to mix the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
3 tbsp ice water
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish.
Transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges.
In a large mixing bowl, combine the mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
2 cups sweet potatoes, 3/4 cup granulated sugar, 2 large eggs, 1/2 cup milk, 1/4 cup unsalted butter, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp salt
Pour the sweet potato filling into the prepared pie crust, spreading it out evenly.
Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
If the crust begins to brown too quickly, you can cover the edges with aluminium foil halfway through baking.
Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing and serving.
Serve slices of sweet potato pie with whipped cream or vanilla ice cream, if desired.
Notes
I use full fat milk for a creamier texture try or evaporated milk2 cup of sweet potato is roughly 2 medium sweet potatoes