👩🍳 Instructions
1. Prepare the Sweet Potatoes
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Preheat your oven to 350°F (175°C).
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Pierce the sweet potatoes with a fork and roast for 45–55 minutes until soft.
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Scoop the flesh out and mash until smooth.
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Roasting makes them sweeter and more flavorful than boiling.
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2. Make the Filling
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In a mixing bowl, whisk together the mashed sweet potatoes, sugar, and melted butter.
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Add the eggs one at a time, whisking until smooth.
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Pour in the buttermilk and vanilla extract.
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Add cinnamon, nutmeg, ginger, and salt.
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Mix until the filling is creamy and fully combined.
3. Assemble the Pie
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Place the unbaked crust into a pie dish.
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Pour the sweet potato mixture into the crust and smooth the top with a spatula.
4. Bake
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Bake at 350°F (175°C) for 45–55 minutes.
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The center should be set but slightly jiggly, like a cheesecake.
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Cool completely before slicing to allow the filling to firm up.
✨ Tips for Perfect Sweet Potato Buttermilk Pie
✔ Roast, Don’t Boil
Roasting concentrates the sweetness and prevents the filling from becoming watery.
✔ Let All Ingredients Be Room Temperature
This ensures a smooth, lump-free filling.
✔ Protect Your Crust
If the edges brown too quickly, cover them with foil during the last 20 minutes of baking.
✔ Test for Doneness
A knife inserted near the center should come out mostly clean, but the very center should still wiggle slightly.
✔ Serve It Your Way
Delicious warm or chilled, topped with:
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Whipped cream
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Toasted pecans
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A drizzle of carame
