Directions

1. To make the piecrust, place flour, sugar, and salt in a food processor. Pulse and mix the ingredients until combined, about 5 seconds. Add butter and pulse until the mixture forms into the size of small peas. Next, add water and pulse for 30 seconds or until the dough starts to form and stick together. Using your hands, form the dough into a 4-inch disk, wrap with plastic wrap, and place in the refrigerator for 1 hour or up to overnight.
2. Preheat the oven to 425°F. Pierce washed sweet potatoes with a fork, wrap in foil, and place in the oven. Roast for 1 hour or until the potatoes are tender. Remove the foil from the potatoes and allow to cool. Once cool to the touch, remove the skins and discard. Place the sweet potatoes in a large bowl. Using your KitchenAid® Hand Blender attached with the s-blade, puree the sweet potatoes until smooth, about 3 to 5 minutes. To the potato puree, add brown sugar, granulated sugar, whipping cream, eggs, cinnamon, nutmeg, salt, and ginger. With a spoon, gently stir ingredients together until well combined.
3. Once the pie dough is ready, remove and discard plastic wrap. Place the dough on a floured work surface and roll the dough into a 12 to 13-inch round. Carefully lay the dough into a 9-inch pie plate. With a knife or scissors, trim the dough with a 1-inch overhang from the edge. Tuck the dough edge under to form a thick crust. Flute the edges by placing your index finger under the pie edge and pinching the top of the dough around your finger with two fingers.