Buttermilk Sweet Potato Pie
A captivating twist on the classic dessert that combines sweet potatoes with the tangy creaminess of buttermilk.
Equipment
- Mixing Bowl
- Pie Dish
- Microwave
Ingredients
Ingredients
- 2 medium Sweet Potatoes About 1 pound each, firm and free from blemishes.
- 1 cup Buttermilk Adds a rich, creamy texture.
- 1 cup Granulated Sugar Provides necessary sweetness.
- 1/2 cup Unsalted Butter Melted, for buttery richness.
- 3 large Eggs Act as a binding agent.
- 1 teaspoon Vanilla Extract Enhances overall flavor.
- 1 teaspoon Ground Cinnamon Classic spice that complements sweet potatoes.
- 1/2 teaspoon Ground Nutmeg Pairs beautifully with sweet potatoes.
- 1/4 teaspoon Salt Balances sweetness.
- 1 9-inch Pre-made Pie Crust Homemade or store-bought.
Instructions
- Preheat the oven to 350°F (175°C).
- Wash the sweet potatoes and pierce them with a fork. Microwave on high for 8-10 minutes until tender.
- Allow sweet potatoes to cool, then peel and mash until smooth.
- Add melted butter, sugar, buttermilk, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Whisk until smooth.
- Fit the pie crust into a 9-inch pie dish.
- Pour the sweet potato filling into the crust and smooth the top.
- Bake for 45-50 minutes until the filling is set and the crust is golden brown.
- Cool on a wire rack for at least an hour before slicing.
- Serve warm or chilled, optionally garnished with whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days.