1-Start by preparing the crust: combine the dry ingredients like flour, sugar, and salt in a bowl, then cut in the cold butter and shortening until the mixture resembles crumbs. Add ice water and knead gently until dough forms, then chill it for at least 1 hour to make it easy to handle.

2-Once chilled, roll out the dough into a 9-inch pie pan and refrigerate for another 30 minutes. Blind bake the crust by lining it with weights and baking at 400°F (200°C) for 15 minutes, then remove the weights and bake for an additional 9 minutes until golden. For the filling, roast the sweet potatoes by poking holes in them and baking at 400°F (200°C) for 40-50 minutes until soft, then scoop out the flesh and mash it with softened butter, cinnamon, and salt.

3-Next, whisk the eggs, egg yolk, most of the caramel sauce, and milk together, then mix this into the mashed sweet potatoes. Pour the filling into the baked crust, drizzle with the remaining caramel sauce, and bake at 350°F (175°C) for 50-60 minutes until set but still slightly jiggly in the center. Let it cool on a wire rack for 2-3 hours before serving for the best texture.

4-If the edges brown too quickly, cover them with foil for even baking. For a shortcut, try canned sweet potatoes or a store-bought crust to speed things up, as mentioned in the recipe tips.