Servings:
8 slices
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients:
For the Pie:
For the Filling:
- 3 large eggs, separated
- ½ cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 tablespoons all-purpose flour
- ¾ cup buttermilk
Instructions:
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 350°F (175°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 40-50 minutes or until they are tender. Alternatively, you can microwave them until soft (about 10 minutes).
- Once done, let them cool slightly, peel, and mash them until smooth. You will need about 1 ½ cups of mashed sweet potato for the pie filling.
Step 2: Prepare the Pie Crust
- Unroll your refrigerated pie crust and fit it into a 9-inch pie pan.
- Press it into the edges and crimp the edges of the crust if desired.
- Place the pie crust in the fridge to chill while you prepare the filling.
Step 3: Make the Pie Filling
- In a large mixing bowl, whisk together the mashed sweet potatoes, melted butter, lemon juice, nutmeg, cinnamon, and salt until well combined.
- In a separate small bowl, whisk the egg yolks with granulated sugar, light brown sugar, and flour. Add this mixture to the sweet potato mixture and stir to combine.
- Gradually add in the buttermilk and whisk until smooth.
Step 4: Whisk the Egg Whites
- In another clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the sweet potato mixture, being careful not to deflate the eggs. This step ensures the filling will have a light texture.
Step 5: Pour the Filling into the Pie Crust
- Pour the sweet potato mixture into the chilled pie crust. Use a spatula to smooth the top.
Step 6: Bake the Pie
- Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and slightly puffed. A knife inserted into the center should come out clean, and the top should be golden brown.
Step 7: Cool and Serve
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
- You can refrigerate the pie for several hours or overnight for a firmer texture.
- Optional: Dust the top with powdered sugar or serve with a dollop of whipped cream for extra indulgence.
Tips & Variations:
- Crispier Pie Crust: If you prefer a crispy crust, you can blind-bake the crust for 5-10 minutes before adding the filling. To do this, line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 350°F (175°C) for 10 minutes. Remove the weights and parchment and bake for an additional 5 minutes before adding the filling.
- For a Gluten-Free Version: Use a gluten-free pie crust or make your own with gluten-free flour. Ensure the flour used in the filling is also gluten-free.
- Spicy Variation: Add a pinch of cloves or ginger to the filling for an added spice kick.
- Top with Pecans: For a delicious twist, sprinkle toasted pecans on top of the pie filling before baking.
Storage:
- Refrigerate any leftover pie for up to 3-4 days. Cover tightly with plastic wrap or aluminum foil.
- Freezing: You can freeze the pie after it cools completely. Wrap it tightly in plastic wrap and aluminum foil, and store it for up to 1 month. Thaw in the refrigerator overnight before serving.
Nutritional Information (Per Slice):
(Approximate based on 8 servings)
- Calories: 220 kcal
- Protein: 4g
- Carbs: 32g
- Fat: 10g
- Fiber: 2g
- Sugar: 18g
Conclusion:
This Sweet Potato Buttermilk Pie is a perfect fall dessert. Its unique combination of sweet potato, buttermilk, and warm spices like nutmeg and cinnamon makes it a comforting choice for gatherings and holiday meals. The slightly tangy flavor balances beautifully with the sweetness of the pie, making it the perfect way to end any meal.
This recipe is incredibly easy to make and is sure to become a favorite in your dessert rotation. Whether you’re making it for Thanksgiving, a family dinner, or just because, it’s a great addition to any occasion. Enjoy!
