Buttermilk Sweet Potato Pie
A creamy and tangy dessert made with sweet potatoes and buttermilk, perfect for any occasion.
Ingredients
Pie Crust
- 1 whole pre-made pie crust Use your favorite store-bought or homemade pie crust.
Filling
- 2 cups mashed sweet potatoes Freshly boiled or roasted for best flavor.
- 1 cup buttermilk Can substitute with regular milk for a less tangy flavor.
- ¾ cup sugar Granulated sugar.
- ½ cup brown sugar Packed brown sugar.
- 3 large eggs Large eggs to bind the filling.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
- 1 teaspoon ground cinnamon Add extra for more flavor if desired.
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, buttermilk, sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
- Pour the sweet potato mixture into the pre-made pie crust.
Baking
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
For a smoother filling, ensure that the sweet potatoes are well-mashed and free of lumps. You can add a pinch of ginger or allspice for an extra layer of flavor. Store covered in the refrigerator for 3-4 days or freeze tightly for up to 2-3 months.