Ingredients

1 1/2 pounds sweet potatoes

½ cup butter, melted

1 cup sugar

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

2 large eggs

2 teaspoon self-rising flour

2 tablespoons buttermilk

½ teaspoon vanilla extract

kosher salt

1 unbaked pie crust

Directions

Preheat oven to 350. Bake sweet potatoes for 1 hourr or until they are completely cooked. 

Peel potatoes and press through a potato ricer. 

Add the melted butter, sugar, nutmeg, cinnamon, and dash of Kosher salt. 

Beat to combine, and then add the eggs one at a time, beating to incorporate each egg, using a rubber spatula scrape the sides of the bowl to ensure that all is combined. 

Add the self-rising flour, buttermilk, vanilla, and mix to incorporate. 

Add your filling to the uncooked pie crust and smooth the top. 

Bake for about an hour or until the pie is set in the center. 

Note: Cover crust with foil if it is getting too dark before the pie finishes baking. Be sure to let pie cool 2 hours on wire rack before serving.