Creamy Buttermilk Sweet Potato Pie Popular Recipes

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Creamy Buttermilk Sweet Potato Pie

"Buttermilk adds a creamy texture to this deliciously simple sweet potato dessert. Add whipped cream and pumpkin spice for a tasty topping, or create your own variation."

Ingredients :

• 1 unbaked 9-inch pie shell, defrosted
• 1 (40 ounce) can Bruce's Yams Cut Sweet Potatoes in Syrup, drained, 3 tablespoons syrup reserved
• 3/4 cup buttermilk, at room temperature
• 2 eggs
• 1 egg yolk
• 1/4 cup melted butter
• 2 tablespoons sifted flour
• Whipped cream for serving (optional)
• Pumpkin pie spice (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H25M

• 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.

Notes :

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