Description
This Buttermilk Sweet Potato Pie is a creamy, sweet, and tangy twist on a classic southern dessert. With a velvety texture and a warm spice blend, this pie brings out the rich flavors of sweet potato, enhanced by the subtle tang of buttermilk. Perfect for fall gatherings or holiday dinners!
Ingredients
Units
Scale
- 1 pre-made or homemade 9-inch pie crust, unbaked
- 1 1/2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
- Prepare Sweet Potato Mixture: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and melted butter. Mix until smooth.
- Add Wet Ingredients: Add the eggs, buttermilk, and vanilla extract to the mixture, stirring until well combined.
- Add Spices: Mix in the cinnamon, nutmeg, ginger, and salt until everything is well blended.
- Pour and Bake: Pour the filling into the prepared pie crust. Smooth the top with a spatula.
- Bake: Bake for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean. The top should be golden brown.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream, if desired.
Notes
- To enhance the flavor, roast the sweet potatoes before mashing them. This brings out their natural sweetness.
- If you prefer a spicier pie, add a pinch more cinnamon or ginger.
- Pie can be stored in the refrigerator for up to 3 days. Serve chilled or at room temperature.