Preparing the pie crust:

1. Rub the butter into the flour with your fingertips until you get a sandy texture.
2. Add the water (or yogurt), gently lifting and stirring the mixture with a wooden spoon.
3. Add more cold water if needed, one spoon at a time, just enough for the dough to hold when pressed between your fingers.
4. Roll out on a floured surface.
5. Line the tart pan with the dough and place it in the fridge while you prepare the filling. With any leftover dough, cut leaf or flower shapes to decorate the pie later.

Preparing the filling:

1. Wash 3 large sweet potatoes, cut them in half crosswise, brush the cut sides with a little oil, and place them cut-side down on a baking tray lined with parchment paper.
2. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until the potatoes are tender (check with a fork — it should slide in easily).
3. Scoop out the flesh and press it through a sieve to remove fibers. Weigh out 600 g.
4. Place the sweet potato purée in a large mixing bowl, add the maple syrup and brown sugar, and mix well.
5. Stir in the spices (ground cinnamon, ginger, nutmeg, and cloves).
6. Add the beaten eggs and cooled melted butter.
7. Whisk until the mixture is smooth and creamy.
8. Remove the tart shell from the fridge and fill it with the mixture.
9. Decorate with the leftover pastry shapes as desired.
10. Bake in a preheated oven at 180°C (350°F) for 40–45 minutes. The pie is ready when a knife inserted in the center comes out clean. For best results, use convection plus bottom heat to ensure the crust is well baked underneath.