2 cups mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup buttermilk

3/4 cup sugar

1/4 cup brown sugar

2 large eggs

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/2 teaspoon salt

1 (9-inch) pie crust, unbaked

Preheat the oven to 350°F (175°C).
Peel and chop the sweet potatoes. Boil them in a pot of water for about 15-20 minutes, or until tender. Drain and mash them until smooth.
In a large bowl, combine the mashed sweet potatoes, buttermilk, sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, flour, and salt. Whisk until smooth.
Pour the sweet potato mixture into the unbaked pie crust.
Bake for 45-50 minutes, or until the pie is set and a knife inserted into the center comes out clean. If the crust starts to brown too much, cover the edges with foil.
Let the pie cool to room temperature before slicing and serving.

If you want extra indulgence, add a dollop of whipped cream or vanilla ice cream on top of each slice.

For a spicier pie, increase the cinnamon or add ground cloves.

For a bit of crunch, sprinkle chopped pecans or walnuts on top before baking.

Store in the refrigerator for up to 4 days. Reheat individual slices in the microwave or warm the whole pie in the oven at 350°F for 10-15 minutes.

To make ahead, bake the pie a day in advance and refrigerate it. The flavor improves after a day or two.