Sweet Potato-Buttermilk Pie Recipe

Name: Sweet Potato-Buttermilk Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size sweet potatoes (1 1/2 lb.); 1/2 (15-oz.) package refrigerated piecrusts; 4 tablespoons unsalted butter, melted; 2 tablespoons fresh lemon juice; 1/2 teaspoon freshly grated ground nutmeg; 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 3 large eggs, separated; 1/2 cup sugar; 2 tablespoons all-purpose flour; 3/4 cup buttermilk; Toppings: whipped cream, mint sprigs

Servings: persons

2 medium-size sweet potatoes (1 1/2 lb.)
1/2 (15-oz.) package refrigerated piecrusts
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk
Toppings: whipped cream, mint sprigs

1
Bake potatoes at 400u00b0 for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450u00b0.
2
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
3
Bake at 450u00b0 for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375u00b0.
4
Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.
5
Whisk egg yolks until thick and pale. Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 tsp. at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.
6
Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.
7
Bake at 375u00b0 for 35 to 40 minutes or until center is set. Let cool on a wire rack 1 1/2 hours or until completely cool. Serve at room temperature, or cover with plastic wrap, and chill 8 hours. Serve with desired toppings.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium-size sweet potatoes (1 1/2 lb.), 1/2 (15-oz.) package refrigerated piecrusts, 4 tablespoons unsalted butter, melted, 2 tablespoons fresh lemon juice, and more.

Yes, Sweet Potato-Buttermilk Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato-Buttermilk Pie

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