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Here’s a detailed, unique article for “Classic Sweet Potato & Buttermilk Pie” with a step-by-step guide to make it:

Classic Sweet Potato & Buttermilk Pie: A Comforting Southern Delight

Sweet potato pie is a quintessential Southern dessert, celebrated for its creamy texture, subtle sweetness, and aromatic spices. When paired with the tangy creaminess of buttermilk, it transforms into a luscious, melt-in-your-mouth treat that’s perfect for holiday tables or cozy family gatherings. This recipe provides a step-by-step guide to creating the ultimate Classic Sweet Potato & Buttermilk Pie from scratch.

Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup unsalted butter, chilled and cubed
3–5 tablespoons ice water

For the Sweet Potato Filling:

2 medium sweet potatoes (about 2 cups mashed)
¾ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional)
¼ teaspoon salt
2 large eggs
½ cup unsalted butter, melted and slightly cooled
½ cup buttermilk
1 teaspoon pure vanilla extract

Step-by-Step Method

1. Prepare the Sweet Potatoes

Wash and peel the sweet potatoes.
Cut them into evenly sized chunks and boil in a pot of water until tender, about 20 minutes.
Drain and mash thoroughly until smooth, allowing a few minutes for them to cool slightly. A smooth mash ensures a creamy pie filling.

2. Make the Pie Crust

In a large mixing bowl, combine the flour, salt, and sugar.
Add the chilled butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking the dough for a flaky crust.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pro Tip: For an extra buttery crust, fold in a teaspoon of vinegar or lemon juice into the ice water before mixing.

3. Assemble the Crust

Preheat the oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
Carefully transfer it to the pan and trim excess edges. Crimp or flute the edges as desired.
Chill in the refrigerator for 10 minutes while preparing the filling.