Creamy, spiced, and perfectly sweet, this Buttermilk Sweet Potato Pie recipe is a classic Southern dessert with a deliciously tangy twist.

1 recipe All Buttah Pie Crust

1 egg white (35 g)

2 1/2 cups mashed sweet potatoes (549 g)

6 tablespoons unsalted butter, melted (85 g)

2/3 cup buttermilk (163 g)

2 eggs (114 g)

1 egg yolk (21 g)

1 teaspoon vanilla extract (5 g)

3/4 cup granulated sugar (150 g)

1/2 cup dark brown sugar (106 g)

2 teaspoons ground cinnamon (6 g)

1 teaspoon ground ginger (3 g)

1/2 teaspoon ground allspice (2 g)

1/4 teaspoon ground nutmeg (1 g)

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1. On a lightly floured surface, roll out the dough to 1/4 inch thick.

2. Transfer the dough to the pie plate and trim to 1/2 inch overhang.

3. Tuck the dough under the edges and crimp. Chill for 15-30 minutes.

4. Preheat oven to 425°F.

5. Pierce crust base with a fork, line with parchment, and fill with pie weights.

6. Bake for 10-12 minutes until lightly golden. Reduce oven to 375°F.

7. Remove parchment and weights, brush base with egg white.

8. Bake 3-5 minutes more. Cool completely.

9. Whisk together mashed sweet potatoes, butter, buttermilk, eggs, yolk, and vanilla.

10. Add sugars and spices and mix until smooth.

11. Pour custard into cooled crust and smooth the top.

12. Bake at 375°F for 35-40 minutes until edges are set and center is slightly jiggly.

13. Cool completely before slicing and serving.

To ensure smooth texture, use a potato ricer or strain mashed sweet potatoes.

Let the pie cool completely before refrigerating or slicing.

Best served chilled or at room temperature with a dollop of whipped cream.