Ingredients
Crust
1 (9-inch) unbaked pie crust — homemade or store-bought
→ Blind-bake for 10 minutes if your crust recipe recommends it.
Filling
2 lbs sweet potatoes (3–4 medium), roasted and peeled
¾ cup granulated sugar
½ cup packed light brown sugar
3 large eggs, at room temperature
1 cup full-fat buttermilk
½ cup unsalted butter, melted and cooled
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
½ tsp fine sea salt
1 tsp pure vanilla extract
Roasting Tip: Bake whole, unpeeled sweet potatoes at 400°F (200°C) for 45–60 minutes until tender. Scoop out the insides — you’ll need roughly 2 cups of mashed potato.
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