Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (113g) Unsalted butter, cubed and chilled
  • 1 tbsp (12g) Granulated sugar
  • 0.5 tsp (3g) Fine sea salt
  • 4 tbsp (60ml) Ice-cold water
  • 2 cups (450g) Mashed sweet potatoes
  • 0.5 cup (113g) Unsalted butter, melted and cooled
  • 0.75 cup (150g) Granulated sugar
  • 0.5 cup (100g) Light brown sugar, packed
  • 3 Large eggs, room temperature
  • 1 cup (240ml) Full-fat buttermilk
  • 1 tbsp (8g) All-purpose flour
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 0.5 tsp (1g) Ground nutmeg
  • 0.25 tsp (1g) Salt

Instructions:

  1. Prepare the crust by pulsing 1.5 cups flour, salt, sugar, and chilled cubed butter in a food processor until it resembles coarse crumbs. Gradually add ice water until dough holds together.
  2. Roll the dough out on a floured surface, drape over a 9-inch pie plate, and crimp the edges. Place in the freezer for 10 minutes to chill.
  3. In a large mixing bowl, whisk the 2 cups mashed sweet potatoes with the melted butter until smooth. Whisk in the granulated sugar, light brown sugar, cinnamon, nutmeg, and salt.
  4. Add the eggs one at a time, whisking until the mixture looks glossy. Stir in the 1 tbsp flour stabilizer.
  5. Slowly pour in the buttermilk and vanilla extract, whisking gently to maintain a smooth emulsion without excess air bubbles.
  6. Pour the filling into the prepared pie shell. Bake at 350°F (175°C) for 50 to 55 minutes until the edges are set and puffed, but the center still has a slight jiggle.
  7. Allow the pie to cool completely on a wire rack to firm up before slicing.