Buttermilk Sweet Potato Pie

Buttermilk Sweet Potato Pie is a delightful dessert that combines the creamy sweetness of sweet potatoes with a rich, buttery crust. This pie is perfect for holidays or any special occasion, offering a comforting flavor that will please everyone at the table.

Ingredients

For the Pie Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water

For the Sweet Potato Filling:

• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup granulated sugar
• 1/2 cup buttermilk
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Directions

1. Prepare the Pie Crust: In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pie pan, trim any excess, and crimp the edges.
4. Prepare the Filling: In a large bowl, whisk together the sweet potatoes, sugar, buttermilk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
5. Assemble & Bake: Pour the sweet potato filling into the prepared pie crust. Bake in the preheated oven for 55-60 minutes, or until the filling is set and the crust is golden brown.
6. Cool & Serve: Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled, and enjoy!

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8 slices

Variations

• Spiced Variation: Add a pinch of cayenne pepper or allspice for a little extra warmth.
• Nutty Flavor: Mix in chopped pecans or walnuts into the filling for added texture.
• Graham Cracker Crust: Substitute the traditional crust with a graham cracker crust for a different twist.

Storage/Reheating

• Storage: Store leftover pie in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, warm individual slices in the microwave or place the whole pie in a 350°F (175°C) oven until warmed through.

10 FAQs

1. Can I use fresh sweet potatoes instead of canned?
   Yes, just cook and mash them until smooth.
2. Is buttermilk necessary for this recipe?
   It adds richness and tang, but you can substitute with regular milk mixed with a little vinegar.
3. Can I make this pie ahead of time?
   Yes, you can prepare it a day in advance and refrigerate until serving.
4. What can I use if I don’t have ice water?
   You can use very cold water or even a mix of cold water and a little vinegar.
5. Can I freeze the pie?
   Yes, freeze it after it has cooled completely. Thaw in the refrigerator before serving.
6. How can I tell if the pie is done?
   The filling should be set in the center and the edges should be slightly puffed.
7. What is the best way to serve this pie?
   It’s delicious on its own or topped with whipped cream or vanilla ice cream.
8. Can I add chocolate to the filling?
   Yes, folding in mini chocolate chips can add a delightful twist.
9. What if I don’t have a pie pan?
   You can use a tart pan or an oven-safe dish instead.
10. Is this pie suitable for vegetarians?
    Yes, it is completely vegetarian-friendly.

Conclusion

Buttermilk Sweet Potato Pie is a comforting and delicious dessert that celebrates the flavors of fall. With its creamy filling and flaky crust, it’s sure to be a favorite at any gathering. Try this recipe and savor the delightful blend of sweet and spicy flavors!

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