BUTTERMILK SWEET POTATO PIE

Name: BUTTERMILK SWEET POTATO PIE
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 9 people
Ingredients: 2 medium sweet potatoes; ¾ cup buttermilk; 1 cup granulated sugar; 2 large eggs; ½ teaspoon vanilla extract; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon salt; 2 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 pre-made 9-inch pie crust

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings
9 people
Calories
300 kcal
Course
Dessert
Cuisine
American

BUTTERMILK SWEET POTATO PIE

Iris Warren

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Buttermilk Sweet Potato Pie is a delicious, comforting dessert with a smooth, creamy filling made from mashed sweet potatoes and buttermilk. This pie has a delicate balance of sweetness and spice, making it a perfect addition to holiday dinners or any special occasion.

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Ingredients

Servings

2 medium sweet potatoes about 1 lb, peeled and cubed
¾ cup buttermilk
1 cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2 tablespoon unsalted butter melted
1 tablespoon all-purpose flour
1 pre-made 9-inch pie crust or homemade if preferred

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Instructions

Preheat the oven to 350°F (175°C).
Boil the sweet potatoes in a pot of water for 15-20 minutes, or until they are fork-tender. Drain and mash the potatoes until smooth. Let them cool slightly.
In a large mixing bowl, combine the mashed sweet potatoes, buttermilk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until smooth and fully incorporated.
Add the melted butter and flour, mixing well until the batter is smooth and thickened.
Pour the sweet potato mixture into the prepared pie crust.
Bake in the preheated oven for 60-75 minutes, or until the center is set and a toothpick inserted comes out clean. The edges of the crust should be golden brown.
Let the pie cool completely on a wire rack before serving. Refrigerate any leftovers.

Notes

To make the pie extra creamy, use freshly baked sweet potatoes instead of boiled.
If you don't have buttermilk, you can substitute with a mixture of regular milk and a tablespoon of lemon juice or vinegar.
Top the pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
You can make this pie ahead of time and store it in the fridge for up to 3 days.
For a spicier twist, add a pinch of ground ginger or cloves to the filling.
If you prefer a firmer filling, reduce the amount of buttermilk slightly.