Unbleached all-purpose flour – this is used to make the base of the pie crust. Standard bleached flour will work too if that’s what you have, unbleached just has better flavor.
Granulated sugar and brown sugar – the white sugar is used in the pie crust to add a faint sweetness and the brown sugar is used for the filling. The added molasses of the brown sugar pairs perfectly with the sweet potato flavor.
Salt – this brings out the flavors of the pie crust and filling so it doesn’t taste flat.
Unsalted and salted butter – unsalted butter is used in the pie crust (unsalted butter stays cold better), and salted butter for the filling. Salted browned butter tastes so much better than unsalted.
Ice water – be sure to add lots of ice to the water, stir and rest before you use it. This helps the butter stay cold so you end up with a flaky crust.
Sweet potatoes – I like to use red garnet variety. Other orange varieties work as well but don’t use white or purple sweet potatoes.
Evaporated milk – I like to use the small 5 oz. can so I don’t have leftover but if you only have a larger can that will work but be sure to measure amount listed.
Eggs – this helps bind the pie filling together and make a custard type filling. They are crucial to the recipe.
Cinnamon, nutmeg and ginger – with the ratios here I recommend sticking with each separate spice rather than using a spice blend.
Vanilla extract – this adds another faint background flavor in the pie. Use real vanilla for best flavor.
