Best 4 Sweet Potato Buttermilk Pie Recipes

CREAMY BUTTERMILK SWEET POTATO PIE

Steps:

• Heat oven to 400 degrees F.
• Bake empty pie shell for 6-7 minutes, or until the bottom of crust begins to turn light brown. Remove from oven and turn heat down to 350 degrees F. Place pie on a cookie sheet.
• Whip the sweet potatoes in the bowl of a stand mixer until smooth. Add the reserved syrup, buttermilk, eggs, egg yolk, melted butter, and flour; mix until incorporated.
• Pour into the pie shell and bake for 60-65 minutes, or until center of pie has set. If crust starts to brown too much, cover pie with a sheet of tin foil.
• Garnish with whipped cream and pumpkin pie spice.

SWEET POTATO BUTTERMILK PIE

Steps:

• Preheat oven to 375 degrees.
• POUR 1.5 INCHES OF WATER INTO A 3 QUART stockpot with a strainer basket and bring to a boil over medium high heat. Add the sweet potatoes, cover, and steam until fork tender, about 20 minutes.
• Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
• Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
• In a small bowl beat the egg yolks with a whisk for about 30 seconds. Add the sugar and beat until creamy, about 1.5 minutes.
• Add the mixture to the sweet potatoes until fully incorporated and filling is a consistent bright orange color. Add flour a little at a time until incorporated.
• Add the buttermilk and stir until incoorporated.
• Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
• Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
• Remove, place on rack to cool. Serve at room temperature and ENJOY!

SWEET POTATO BUTTERMILK PIE

Steps:

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

SWEET POTATO BUTTERMILK PIE

Steps:

• Preheat the oven to 375°F. Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher. You should have about 1 1/4 cups puree. Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition. In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they're a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even. With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes. Remove the pie from the oven and cool completely on a rack. Serve at room temperature or chilled with a dollop of whipped cream.