If making the crust from scratch, combine the flour and salt in a large bowl. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pan, trim the edges, and crimp as desired.

Peel the sweet potatoes and cut them into chunks. Boil them in a pot of water until tender, about 15–20 minutes.

Drain the sweet potatoes and mash them until smooth. Let them cool slightly before using.

In a large mixing bowl, combine the mashed sweet potatoes and melted butter. Mix until well blended.

Add the sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Stir until the filling is smooth and creamy.

Preheat your oven to 350°F (175°C).

Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.

Optional: Decorate the edges of the crust with small pie crust cutouts or a sprinkle of cinnamon sugar.

Bake the pie in the preheated oven for 50–60 minutes, or until the filling is set and the crust is golden brown.

Remove the pie from the oven and let it cool to room temperature. The filling will continue to set as it cools.

Serve the sweet potato pie as is or with a dollop of whipped cream on top.

Pair it with a hot cup of coffee or tea for the ultimate comfort.