Description
Southern comfort meets creamy elegance in this irresistible buttermilk sweet potato pie, a delightful dessert that whispers tales of home and hospitality. Silky smooth filling nestled in a flaky crust promises pure satisfaction for anyone craving a slice of warm, nostalgic bliss.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 2 large eggs
- ½ cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled
Sugars:
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
Spices and Extras:
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1/8 teaspoon salt
- 1 pre-made or homemade 9-inch pie crust, unbaked
Instructions
- Carefully submerge sweet potatoes in a pot of water, bringing them to a gentle boil. Cook until they yield effortlessly when pierced with a fork, approximately 15-20 minutes.
- Drain the potatoes and transform them into a velvety puree using a masher or food processor, ensuring a completely smooth consistency.
- In a spacious mixing bowl, amalgamate the sweet potato puree with buttermilk, granulated and brown sugars, eggs, vanilla extract, aromatic spices, flour, and melted butter.
- Whisk the mixture vigorously until it achieves a harmonious, silky texture, incorporating a delicate pinch of salt to elevate the flavor profile.
- Carefully position the pie crust into a 9-inch pie dish, meticulously crimping the edges for an elegant finish.
- Gently cascade the sweet potato filling into the prepared crust, using a spatula to create an impeccably even surface.
- Position the pie in a preheated oven at 350F, allowing it to bake for 50-60 minutes until the center sets and a toothpick emerges cleanly.
- Remove the pie and transfer to a wire rack, permitting it to cool completely and allowing the flavors to harmonize.
- For optimal enjoyment, chill the pie for several hours before serving, accompanied by a luxurious dollop of whipped cream or a scoop of creamy vanilla ice cream.
Notes
- Tenderize sweet potatoes thoroughly for a smoother, creamier pie texture by boiling until they’re extremely soft and easily mashable.
- Replace traditional flour with gluten-free alternatives like almond or coconut flour to create a celiac-friendly version of the dessert.
- Enhance flavor complexity by roasting sweet potatoes instead of boiling, which caramelizes natural sugars and deepens the pie’s overall taste profile.
- Reduce sugar content by using natural sweeteners like maple syrup or honey, making the recipe more diabetes-friendly without compromising deliciousness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg