Description
Buttermilk Sweet Potato Pie is a rich, creamy, and comforting dessert that combines the natural sweetness of sweet potatoes with the tang of buttermilk and warm spices. Topped with a flaky pie crust and a dollop of whipped cream, this dessert is perfect for any occasion, from holiday dinners to a cozy family meal.
Ingredients
Scale
- 1 pre-made pie crust
- 2 medium sweet potatoes, cooked and mashed (about 1 1/2 cups)
- 1 cup buttermilk
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Prepare the Oven and Crust:
Preheat your oven to 350°F (175°C). Place the pre-made pie crust into a 9-inch pie dish and crimp the edges as desired. Set aside. - Make the Filling:
In a large mixing bowl, combine the mashed sweet potatoes, buttermilk, brown sugar, granulated sugar, melted butter, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt.
Beat the mixture until smooth and creamy, making sure all the ingredients are well blended. - Pour and Bake:
Pour the filling into the prepared pie crust, smoothing the top with a spatula.
Bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil to prevent burning. - Cool and Serve:
Allow the pie to cool completely before slicing. For the best flavor, let it rest for a few hours to allow the filling to firm up.
Serve with a dollop of whipped cream, if desired, and enjoy the rich, creamy goodness of this Buttermilk Sweet Potato Pie!
Notes
- Storage: Leftover pie can be stored in the refrigerator for up to 3 days. Let it cool completely before storing it in an airtight container.
- Make-Ahead: The pie can be made a day ahead of time, which allows the flavors to meld and intensify.
- Add Toppings: For extra flavor, top the pie with toasted pecans or a drizzle of caramel sauce.
- Crispy Crust: To avoid a soggy crust, you can blind-bake the crust for 5-10 minutes before adding the filling.
- Spices: Feel free to adjust the cinnamon and nutmeg to suit your taste. You can also add ginger for a more complex flavor.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg