Buttermilk Sweet Potato Delight (Print Version)
A creamy, spiced sweet potato filling paired with a flaky crust and subtle buttermilk tang.
# Ingredients:
Pie Crust
01 -
1 unbaked 9-inch pie crust
02 -
1 tablespoon unsalted butter for brushing (optional)
Sweet Potato Filling
03 -
2 cups mashed sweet potatoes
04 -
120 milliliters buttermilk
05 -
115 grams unsalted butter, melted
06 -
3 large eggs
07 -
200 grams granulated sugar
08 -
110 grams light brown sugar
09 -
1 tablespoon pure vanilla extract
10 -
1 teaspoon ground cinnamon
11 -
1/2 teaspoon ground nutmeg
12 -
1/4 teaspoon ground ginger
13 -
1/4 teaspoon ground cloves
14 -
1/4 teaspoon salt
Optional Garnishes
15 -
Fresh whipped cream
16 -
Ground cinnamon
17 -
Toasted pecans
18 -
Caramel drizzle
19 -
Candied pecans
20 -
Marshmallow topping
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Thoroughly wash sweet potatoes and prick them several times with a fork. Place on a baking sheet and bake for 50 to 60 minutes until tender. Allow to cool slightly, peel and mash until smooth, then measure 2 cups.
02 -
Place the pie crust into a 9-inch pie dish and gently press to fit. Crimp edges as preferred. Chill the crust in the refrigerator to maintain flakiness during baking.
03 -
In a large bowl, mix mashed sweet potatoes with granulated and brown sugar until smooth. Add melted butter, buttermilk, eggs, and vanilla extract, whisking until creamy and homogeneous.
04 -
Add ground cinnamon, nutmeg, ginger, cloves, and salt to the filling. Stir thoroughly until the mixture is evenly spiced, smooth, and fragrant.
05 -
Pour the prepared filling into the chilled pie crust, smoothing the surface with a spatula. Gently tap the pie dish on the counter to remove air bubbles.
06 -
Reduce oven temperature to 350°F (175°C). Bake the pie on the center rack for 55 to 65 minutes until the edges are set and the center is slightly jiggly. A knife inserted near the center should come out mostly clean.
07 -
Remove the pie from the oven and allow it to cool fully on a wire rack for at least 2 hours to let the filling set. For optimal texture, refrigerate several hours before serving.
08 -
Top with whipped cream, toasted pecans, or a dusting of cinnamon as desired. Slice and serve chilled or at room temperature.
# Notes:
01 -
Maintaining a cold pie crust before baking ensures a flaky texture. Blending the mashed sweet potatoes in a food processor results in a smoother filling.