Sweet Potato Buttermilk Pie

For the Crust:

1 (9-inch) unbaked pie crust (homemade or store-bought)
→ Blind-bake 10 minutes if your recipe calls for it

For the Filling:
2 lbs (about 3–4 medium) sweet potatoes, roasted and peeled
¾ cup granulated sugar
½ cup packed light brown sugar
3 large eggs, room temperature
1 cup buttermilk (full-fat for best texture)
½ cup (1 stick) unsalted butter, melted and cooled
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp fine sea salt
1 tsp pure vanilla extract

Sweet potato tip: Roast whole, unpeeled sweet potatoes at 400°F for 45–60 minutes until tender. Scoop out flesh—it should yield about 2 cups mashed.

Step-by-Step Instructions

1. Roast the Sweet Potatoes