Ingredients:

  • 1 pre-baked 9-inch deep-dish pie crust
  • Sweet potatoes, enough to yield 3 cups (680g) mashed
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 2 large (100g) eggs
  • 1/2 cup (120ml) buttermilk
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground ginger
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and roast on a baking sheet until the skins are charred and the insides are tender. Peel while warm.
  2. In a large bowl, beat the mashed sweet potatoes using a hand mixer or food processor until no lumps remain.
  3. Gradually mix in the melted butter and brown sugar.
  4. Add eggs one at a time, then stir in the buttermilk, vanilla, and spices. Beat on medium-high for 2 minutes until the filling looks glossy and mahogany-colored.
  5. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
  6. Bake at 350°F (175°C) for 40-45 minutes until the edges are set and slightly puffed, but the center still has a slight, jelly-like jiggle when shaken gently.