2 1/2 cups all-purpose flour
1 cup unsalted butter (cold, diced)
1/4 cup granulated sugar
1/2 tsp salt
6–8 tbsp ice water
For the filling:
2 cups mashed sweet potatoes (about 2 large potatoes)
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup evaporated milk
2 eggs
1/4 cup melted butter
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
Prep the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until crumbly. Add ice water one tablespoon at a time until dough comes together. Divide, wrap in plastic, and chill for 30 minutes.
Bake the sweet potatoes: Roast at 400°F for about 45 minutes. Cool, peel, and mash.
Make the filling: In a bowl, combine mashed sweet potatoes, sugars, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
Roll out dough: On a floured surface, roll out the chilled dough. Cut circles to fit a muffin tin. Press into greased tins.
Fill and bake: Spoon filling into each crust. Bake at 350°F for 25-30 minutes, until set and slightly puffed.
Cool and serve: Let them cool in the pan for 10 minutes, then transfer to a wire rack.
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