BUTTERMILK SWEET POTATO PIE
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.
Ingredients
- 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
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.