Instructions
1. Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Prick each sweet potato several times with a fork. Place on a baking sheet and roast for 45–60 minutes, or until soft. Cool, peel, and mash until the texture is completely smooth.
2. Prepare the Filling
Reduce the oven to 350°F (175°C).
Place the mashed sweet potatoes, both sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla into a blender or food processor. Blend until the mixture is completely smooth and creamy with no stringy bits left.
💡 No blender? Use a hand mixer and push the mixture through a fine-mesh sieve for a perfectly silky custard.
3. Assemble and Bake
Pour the filling into your prepared pie crust.
Bake for 55–65 minutes, until the outer edges are set and the center still has a gentle jiggle—similar to soft-set gelatin.
⏱️ Don’t overbake! The pie will continue to firm up while cooling.
🛡️ Crust browning too fast? Lightly tent the edges with foil.
4. Cool Completely
Let the pie cool on a wire rack for 3–4 hours, or even overnight, to fully set and allow the flavors to deepen.
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