Description
Buttermilk sweet potato pie brings Southern comfort to dessert tables with remarkable elegance. Creamy filling nestled in flaky crust creates a delectable experience you will savor to the last crumb.
Ingredients
- 1 ½ cups sweet potatoes (cooked and mashed, about 2 medium)
- 2 large eggs
- ½ cup buttermilk
- ½ cup unsalted butter (melted and slightly cooled)
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1/8 tsp salt
- 1 9-inch pie crust (pre-made or homemade, unbaked)
Instructions
- Potato Preparation: Submerge sweet potatoes in boiling water, cooking until fork-tender, approximately 15-20 minutes, then drain and transform into a silky-smooth puree using a masher or food processor.
- Filling Creation: In a large mixing bowl, blend sweet potato puree with buttermilk, granulated and brown sugars, eggs, vanilla extract, aromatic spices, flour, and melted butter, whisking vigorously until achieving a harmonious, velvety consistency with a delicate salt accent.
- Crust Arrangement: Carefully position the pie crust into a 9-inch pie dish, meticulously crimping the edges for an elegant presentation, then gently pour the sweet potato filling, using a spatula to create an impeccably even surface.
- Baking Process: Place the pie in a preheated oven at 350F, baking for 50-60 minutes until the center sets and a toothpick emerges cleanly, signaling the perfect doneness.
- Cooling and Serving: Remove the pie from the oven and transfer to a wire rack, allowing it to cool completely and letting the flavors meld together, then chill for several hours before serving with a luxurious dollop of whipped cream or a scoop of creamy vanilla ice cream.
Notes
Prevent Watery Filling: Ensure sweet potatoes are thoroughly drained and mashed to remove excess moisture, preventing a runny pie texture.
Spice Balance Technique: Adjust ground cinnamon, nutmeg, and ginger ratios to personal taste, but avoid overpowering the natural sweet potato flavor.
Crust Protection Trick: Create a foil ring around pie edges during initial baking to prevent over-browning while ensuring the center cooks evenly.
Smooth Texture Secret: Use a fine-mesh strainer or food processor when pureeing sweet potatoes to eliminate any stringy or lumpy sections, guaranteeing a silky-smooth filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 9
- Calories: 340
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg