Buttermilk Sweet Potato Pie
A smooth spiced custard of sweet potatoes and buttermilk baked in a pie crust.
Equipment
- Pie plate 9 inch deep dish
- Mixing bowl
- Whisk
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 1 deep dish pie crust 9 inch, store bought or homemade
- 2 cup mashed sweet potatoes very smooth
- 1 cup buttermilk
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- ¼ cup butter melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Instructions
Cooking
- Heat. Heat the oven to 350 F and place the crust on a baking sheet.
- Whisk. Mix the filling ingredients until smooth.
- Fill. Pour the filling into the crust.
- Bake. Bake 55 to 60 minutes until the center reaches 160 F.
- Cool. Cool 2 hours before slicing.
Notes
Substitutions: Use well drained canned sweet potatoes.
Tips: Mash the potatoes until completely smooth.
Storage: Refrigerate for up to 4 days.
Prep time includes 2 hours of cooling. Nutrition is calculated for 8 slices.