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Buttermilk Sweet Potato Pie
A creamy, tangy sweet potato pie made with roasted sweet potatoes and buttermilk. The pie is baked at a high temperature first for a golden crust, then finished at a lower temperature for a smooth, custard‑like filling. Perfect for fall holidays and Southern soul‑food gatherings.
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Critical Success Points
- • Roast sweet potatoes instead of boiling to preserve color and sweetness.
- • Taste the filling before baking and adjust sugar as needed.
- • Start baking at 425°F for 15 minutes, then lower to 325°F for the remainder to achieve a golden top and a custard‑like interior.
Safety Warnings
- • Handle the hot oven and baking sheet with oven mitts.
- • Melted butter is hot; avoid splatter burns.
- • Use a sharp knife carefully when peeling roasted sweet potatoes.
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