2medium sweet potatoes (about 1 pounds), peeled and cubed
8tablespoonssalted butter, softened
1tablespoonpure vanilla extract
1pie crust, 9 inch
Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.
Preheat oven to 350 degrees
In a large bowl, cream butter and sweet potatoes. Add eggs; mix well. Add buttermilk, evaporated milk, vanilla, granulated sugar, brown sugar, flour, nutmeg, cinnamon, and ginger; mix well. Pour into crust and place on baking sheet.