Sourdough crust 125 g 0-0 bread flour 1 stick of butter (frozen) ½ teaspoon sea salt ½ teaspoon granulated sugar 1 teaspoon (5 g) apple cider vinegar 125 g sourdough starter (cold) Use a cheese grater to grate the frozen butter into a large mixing bowl. Add the flour, salt, and sugar. Toss with a fork until the butter is evenly coated and separated. Use a fork to cut the butter into the flour mixture until it forms large, crumbly pieces. Add the sourdough discard and vinegar to the bowl. Use a fork to begin mixing, then switch to your hands and gently press the dough together until no dry bits remain. If the dough feels too dry, add ice water one teaspoon at a time until it comes together. Form the dough into a disk and wrap it in plastic wrap. Use a rolling pin to gently flatten the disk, smoothing the edges. Chill for at least 2 hours or up to 4 days before rolling out. Sweet potato pie filling 1 lb sweet potatoes (about 2 medium)  6 Tablespoons unsalted butter, softened 200g packed dark brown sugar 120ml cup heavy cream 2 large eggs 2 Tablespoons flour 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/8 teaspoon salt Preheat the oven to 400°F. Wash the sweet potatoes and place them whole on a baking sheet. Roast for about 1 hour, or until completely soft and easily pierced with a knife. Remove from the oven and allow them to cool slightly. Lower the oven temperature to 350°F. Once cool enough to handle, peel the skins from the sweet potatoes and place the flesh in a large mixing bowl. Mash until smooth. Add the softened butter and dark brown sugar to the sweet potatoes and mix until well combined and creamy. Stir in the heavy cream, then add the eggs one at a time, mixing well after each addition. Sprinkle in the flour, vanilla extract, cinnamon, nutmeg, cloves, ginger, and salt. Mix until the filling is smooth and evenly spiced. Pour the filling into a prepared pie crust and smooth the top. Bake at 350°F for 45 to 55 minutes, or until the center is set and no longer jiggly. Remove from the oven and let cool before slicing. The pie will continue to firm up as it cools. #Recipe #pie #sweetpotato - @cozycabin_mom