“Classic Sweet Potato & Buttermilk Pie”

4. Prepare the Sweet Potato Filling

1. In a large bowl, combine the mashed sweet potatoes, sugar, cinnamon, nutmeg, ginger (if using), and salt. Mix well.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the melted butter, buttermilk, and vanilla extract until fully incorporated. The mixture should be smooth and velvety.

5. Fill and Bake the Pie

1. Pour the sweet potato filling into the prepared pie crust, spreading it evenly.
2. Bake in the preheated oven for 50–60 minutes, or until a knife inserted near the center comes out clean.
3. If the crust edges brown too quickly, cover them with aluminum foil to prevent burning.

6. Cool and Serve

1. Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours to let the filling set.
2. Serve plain, or top with a dollop of whipped cream for an extra indulgent touch.

Storage Tip: Sweet potato pie tastes even better the next day. Store covered at room temperature for 1 day or refrigerate for up to 4 days.

Tips for Perfect Sweet Potato & Buttermilk Pie

• Use starchy sweet potatoes (like Garnet or Jewel) for a naturally sweet, smooth filling.
• For a lighter texture, sift the mashed sweet potatoes to remove fibrous strands.
• Buttermilk not only adds tanginess but also ensures a soft, custard-like consistency.
• Spice it up: Feel free to experiment with a pinch of allspice or cloves for a deeper flavor profile.

This Classic Sweet Potato & Buttermilk Pie blends the rich, comforting flavors of sweet potatoes with the creamy tang of buttermilk for a dessert that’s both nostalgic and decadent. Every slice is a perfect balance of sweet, spice, and creaminess—truly a timeless treat.

If you want, I can also create a shortcut version of this recipe that keeps the same flavor but reduces prep time for busy days. Do you want me to do that?