When the tangy sweetness of buttermilk pie and the rich, slightly savory flavor of sweet potatoes come together in this Sweet Potato Buttermilk Pie, you get a smooth, creamy dessert that gives you the best of both worlds. Packed with warm fall spices and surrounded by a wonderfully flaky crust, this pie will be a big hit at your next holiday meal.
Prep Time10 minutesminutes
Cook Time1 hourhour5 minutesminutes
Additional Time50 minutesminutes
Total Time2 hourshours5 minutesminutes
Ingredients
2cupsbaked sweet potato puree, about two medium sweet potatoes
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Instructions
Preheat the oven to 400°F. With a sharp knife, carefully poke holes in the tops of two sweet potatoes. Wrap in aluminum foil and place on a baking sheet. Bake for 50 minutes, or until the middle is tender. Let the sweet potatoes cool, and then mash them in a bowl. Set aside.
Reduce the oven temperature to 350°F.
In a medium mixing bowl, mix together the mashed sweet potato puree, melted butter, and eggs. Set aside. In a second bowl, blend together the all-purpose flour, ground nutmeg, cinnamon, salt, and sugar. Add the dry mixture to the sweet potato mixture, and stir until fully combined.
In a small bowl, stir together the buttermilk and baking soda. Blend into the sweet potato mixture.
Bake the pie crust according to the directions on the package. Gently pour the pie mixture into the crust, and bake uncovered for 65 minutes, or until the center is set.
Remove the pie from the oven and allow it to cool completely before slicing. Serve with your choice of whipped cream.
Notes
To Store: Store in the fridge for up to 4 days wrapped tightly in plastic wrap.
To Freeze: Cool completely and wrap in a layer of plastic wrap, followed by a layer of foil. Freeze for up to 3 months and thaw fully in the fridge before serving.