Preheat & prep shell Preheat your oven to 350°F (about 175°C). Place the unbaked pie shell into a 9-inch pie plate, making sure the crust is fitted and edges are fluted or crimped as desired.

Prepare sweet potato Bake the sweet potato until it is very soft—you should be able to mash or ricer it easily. Once baked, allow it to cool slightly, then puree until smooth. If you have a potato ricer, that helps remove stringy fibers; alternatively use blender or food processor.

Mix filling In a large mixing bowl, combine:

• the pureed sweet potato
• orange zest
• organic sugar
• eggs
• buttermilk
• finely ground cornmeal
• vanilla extract
• melted butter
• freshly grated nutmeg
• cinnamon
• ground ginger

Whisk well until the mixture is smooth and evenly blended, with no lumps or stringy bits of sweet potato remaining.

Assemble pie Pour the smooth filling into the prepared, unbaked pie crust, smoothing the top with a spatula if needed.

Bake Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 80-90 minutes, or until the custard is set. You’ll know it’s done when the center wobbles only slightly (just the tiniest wobble), not liquid but not rock-solid. Be careful: bake too long and the custard may crack during cooling.

Cool & chill Once baked, remove from the oven and let the pie cool first at room temperature. After it’s cooled down, refrigerate until fully chilled (several hours or overnight if possible)—this ensures the custard is nicely set and flavors meld.