👩🍳 Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a baking sheet until soft, 45–60 minutes. Let cool, peel, and mash until completely smooth.
2. Make the Filling
Lower oven temperature to 350°F (175°C).
In a blender or food processor, combine mashed sweet potatoes, sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla. Blend until silky smooth with no fibrous bits.
💡 No blender? Use a hand mixer and strain the mixture through a fine sieve for a flawless custard texture.
3. Fill & Bake
Pour the filling into the prepared crust.
Bake 55–65 minutes, until the edges are set and the center has a slight jiggle (like soft Jell-O).
⏱️ Avoid overbaking! The pie will firm up as it cools.
🛡️ If the crust browns too quickly, tent loosely with foil.
4. Cool Completely
Allow the pie to cool on a wire rack for 3–4 hours, or preferably overnight, so it sets fully and flavors deepen.
ADVERTISEMENT
