Description
Creamy buttermilk sweet potato pie delivers Southern comfort with silky smooth filling and flaky crust. Spiced with warming cinnamon and nutmeg, this classic dessert invites you to savor a slice of homemade happiness.
Ingredients
Scale
Main Ingredients:
- 1 9-inch pie crust (pre-made or homemade), unbaked
- 1.5 cups (360 milliliters) cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 2 large eggs
- 0.5 cup (120 milliliters) buttermilk
- 0.5 cup (120 milliliters) unsalted butter, melted and slightly cooled
Sweeteners:
- 0.75 cup (150 grams) granulated sugar
- 0.25 cup (50 grams) brown sugar, packed
Spices and Flavoring:
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.125 teaspoon salt
Instructions
- Carefully arrange the pie crust into a 9-inch pie dish, ensuring smooth edges and crimped borders. Position the oven rack in the center and warm to 350F (175C).
- Transform cooked sweet potatoes into a velvety puree, breaking down any stubborn chunks with a fork or potato masher until perfectly smooth and creamy.
- Incorporate granulated and brown sugars into the sweet potato puree, whisking vigorously to create a luscious, caramel-like consistency that eliminates any potential graininess.
- Gently fold melted butter into the sweet potato mixture, creating a rich and glossy base that will provide depth to the pie’s overall flavor profile.
- Crack eggs into a separate bowl, beating them until they become light and frothy before integrating them into the sweet potato blend to ensure even distribution and a silky texture.
- Pour buttermilk and vanilla extract into the mixture, stirring with deliberate, sweeping motions to marry all ingredients into a harmonious filling.
- Sprinkle ground cinnamon, nutmeg, ginger, and a pinch of salt across the surface, folding carefully to distribute spices evenly and create a complex, aromatic flavor.
- Transfer the filling into the prepared pie crust, using a spatula to smooth the surface and eliminate any potential air pockets or uneven areas.
- Slide the pie into the preheated oven, rotating midway through baking to ensure uniform golden-brown coloration and consistent setting of the custard-like filling.
- Verify doneness by inserting a knife near the center – it should emerge clean with minimal moisture and the pie’s surface should appear slightly puffed and golden.
- Remove from oven and allow the pie to rest at room temperature, permitting the filling to stabilize and develop a perfect, creamy consistency before serving.
- Garnish with a delicate dollop of freshly whipped cream just before presenting, adding a luxurious finishing touch to this classic dessert.
Notes
- Swap regular flour for gluten-free alternatives to make this pie suitable for those with gluten sensitivities.
- Use a food processor to achieve ultra-smooth sweet potato puree, ensuring a silky, creamy texture in every bite.
- Consider roasting sweet potatoes instead of boiling to enhance their natural caramelized sweetness and depth of flavor.
- Test pie doneness by gently shaking the dish – a slight wobble in the center indicates perfect custard-like consistency.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 346
- Sugar: 27 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 73 mg