Sweet Potato Pie

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together and forms a ball.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling out.

For the Filling:

1. Preheat your oven to 350°F (175°C).
2. Place the sweet potatoes on a baking sheet and pierce them with a fork. Bake for 45-60 minutes, or until tender. Let them cool slightly, then peel and mash them until smooth.
3. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, beaten eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
4. Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish and trim any excess overhang. Crimp the edges as desired.
5. Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
6. Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.
7. Allow the pie to cool completely before slicing and serving.

Enjoy your homemade sweet potato pie! Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.