For the crust:
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons sugar
- 1 stick (113 grams) cold unsalted butter, cut into ½-inch cubes
- 4 to 6 tablespoons ice cold water
For the filling:
- 4 tablespoons (57 grams) unsalted butter
- 2 cups (545 grams) sweet potato puree
- ¼ cup (50 grams) granulated sugar
- 3 large eggs, at room temperature and beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- ½ cup sour cream or plain yogurt, at room temperature
- ½ cup heavy cream, at room temperature
For the whipped cream:
- 1 cup heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Make the crust:
In the bowl of a food processor combine the flour, salt, and sugar. Add the butter and pulse until the butter pieces are about the size of peas. Add in a few tablespoons of water and pulse. Continue this until the dough is just moistened enough. If the dough holds together when pinched between your fingers, it should be good. If it doesn’t, drizzle just enough water until it does. You can remove the mass of dough that collects and sprinkle additional water on the floury bits left behind. You can also do this by hand if you keep everything super chilled.
Shape the dough into a rough disk and chill in the fridge until firm and cold, at least 30 minutes or up to 3 days or make ahead.
Let the dough sit at room temperature for up to 10 minutes, or until slightly pliable. Its internal temperature should be about 65°F.
Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness and to avoid overworking the dough. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12 to 14-inch circle, depending on how deep your pie tin is.
Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang. Fold the overhang under itself and crimp or flute. Avoid making the flute so heavy that it slumps over. Pierce the base of the dough with a fork.
Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight.
Preheat the oven to 400°F. Line the chilled crust with foil pressed gently into the bottom and sides, leaving an overhang to protect the edges.
Fill the crust completely with pie weights, rice, granulated sugar, or dried beans. Place on a rimmed baking sheet. Bake until just barely beginning to brown and no longer raw, about 15 to 18 minutes. Remove from oven, and carefully remove the foil and pie weights.
Let cool on a cooling rack and reduce oven temperature to 350°F.
Make the filling:
In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat. Let cool until just warm.
In a large mixing bowl, combine all of the filling ingredients except the brown butter. Once smooth, slowly pour the butter into the mixture, stirring until it’s completely combined. Pour the mixture into the prepared pie shell.
Bake on a rimmed baking sheet at 350°F for about 50 minutes, or until the pie is set and the internal temperature is 165-175°F. If crust begins to brown too much, carefully place a pie shield on it then return to oven. Cool on a wire rack for at least 2 hours before serving.
Make the whipped cream:
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.
Just before serving, spread the whipped cream over the pie.