Ingredients:
For the Pie Crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water
For the Sweet Potato Filling:
2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup granulated sugar
1/2 cup buttermilk
3 large eggs
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
Directions:
Prepare the Pie Crust:
In a mixing bowl, combine flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough comes together.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Roll Out the Dough:
On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
Transfer the dough to the pie pan, trim any excess, and crimp the edges.
Prepare the Filling:
In a large bowl, whisk together the sweet potatoes, sugar, buttermilk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
Assemble & Bake:
Pour the sweet potato filling into the prepared pie crust.
Bake in the preheated oven for 55-60 minutes, or until the filling is set and the crust is golden brown.
Cool & Serve:
Allow the pie to cool completely on a wire rack before slicing.
Serve at room temperature or chilled, and enjoy!