• Prepare a 9.5-inch | 24 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Pyrex Glass Pie Plate placed on top of a medium perforated baking sheet. Set aside.

SUGARED CRANBERRIES PREPARATION

• In a medium saucepan set over medium heat, bring the water together with the granulated sugar to a simmer, whisking until the sugar has dissolved.

  Remove the pan from heat and allow to cool for 5 minutes.
  3.17 oz spring water, 2.65 oz granulated sugar
  
• Place the washed cranberries in a large heatproof bowl. Set aside.

  Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.

  Line a baking sheet with parchment paper or a silicone baking mat.

  Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet.

  Allow to dry, uncovered, for 1 hour.
  1.76 oz fresh cranberries
  
• Pour remaining granulated sugar into a large bowl.

  Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper, or silicone baking mat, lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.

  Cover tightly and store in the refrigerator for up to 3 days.
  1.76 oz granulated sugar
  

FLAKEY PIE DOUGH PREPARATION | OVERNIGHT

• In a mixing bowl, whisk the all-purpose flour together with the granulated sugar and sea salt.
  8.82 oz all-purpose flour, 2.12 oz granulated sugar, 1/4 tsp sea salt
  
• Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs.
  5.29 oz butter
  
• Add the ice cold water, and gently fold the mixture until mostly combined.
  2.82 oz Spring Water
  
• Move the dough to your workstation and knead it a few times until it all comes together.

  Fold the left side into the middle, then the right side.

  Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 1 more time.

  NOTE: This is what will create the flakey layers in your pie crust.
  
• Wrap the dough in plastic bag and refrigerate for at least 1 hour.
  

AFTER 1 HOUR…

• On a lightly floured surface, roll the dough into a 12-inch circle.

  Transfer the dough to the prepared baking pie plate.
  
• Use a simple fork or thumb-and-forefinger technique to create a classic texture, while additional dough can be cut into shapes, braided, or woven for more elaborate designs.

  Prick the bottom of the crust all over with a fork to create steam vents. Cover and return the pie plate to the fridge to chill overnight.
  

SWEET POTATOES PREPARATION

• OPTION 1: Boil the Potatoes

  In a large saucepan, place sweet potatoes. Cover them with water, then bring to a boil on the stovetop.

  Boil for 45-50 minutes, or until they are soft.

  Drain the boiling water and run the potatoes under very cold water.

  Once cooled, cut off the ends to remove any strings, and peel.

  While, still warm, pass the sweet potato through the sieve by pressing down with a spatula or a fork: This will allow to reduce the tiny thread.

  Set aside in a mixing bowl.
  1 Lb Sweet Potatoes
• OPTION 2: Roast the Potatoes (This gives more nutty flavors)

  Preheat oven to 425℉/220℃.

  Pierce the sweet potatoes with a fork and place them on a baking sheet lined with parchment paper.

  Roast for about 50-60 minutes, or until they are soft and caramelized.

  Once cooled, cut off the ends to remove any strings, and peel.

  While, still warm, pass the sweet potato through the sieve by pressing down with a spatula or a fork: This will allow to reduce the tiny thread.

  Set aside in a mixing bowl.
  1 Lb Sweet Potatoes
  

SWEET POTATO FILLING PREPARATION

• Preheat oven to 350℉/180℃.
• Using a handheld mixer, beat/blend the softened butter together with the light brown sugar, on medium-high speed until smooth.
  3 oz butter, 7.05 oz light brown sugar
  
• Add in the heavy cream together with the vanilla bean paste, eggs, all-purpose flour, spices (cinnamon, nutmeg, ginger, and cloves) and sea salt. Mix to combine.
  4.23 oz heavy cream, 2 eggs, 2 Tbsp all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/8 tsp sea salt, 1 tsp vanilla bean paste
  
• Spread the filling into the prepared pie crust.
  

BAKE!

• Bake for 55-60 minutes at 350℉/180℃. (Every oven heats differently, monitor your pie from 45 minutes). It is ready when the edges are set and the center has a slight, soft jiggle but is not liquid.

  If using a thermometer, the temperature in the center of the pumpkin pie should be about 165℉ |75℃.

  NOTE: After the first 20 minutes of bake time, you can place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.

  Once your Brown Sugar Sweet Potato Pie is out of the oven, place it on a wire rack to cool completely, about 3-4 hours. The pie filling will sink and settle as it cools.

  NOTE: Cover and store leftovers in the refrigerator up to 5 days.
  

ASSEMBLY

• Along the edges of the pie, pipe some whipped cream and place the sugared cranberries and rosemary on top.

  Slice and serve the brown sugar sweet potato pie at room temperature or lightly warm. Top with ice cream. Enjoy! Autumn Leaves & Pumpkins Please!
  Fresh Rosemary