Creamy Buttermilk Sweet Potato Pie recipe

All Recipes Trusted Brands: Recipes and Tips Bruce's® Yams

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
¾ cup buttermilk, at room temperature
2 eggs
1 egg yolk
¼ cup melted butter
2 tablespoons sifted flour
3 tablespoons Whipped cream for serving
1 pinch Pumpkin pie spice

Nutrition Info

386.4 calories
carbohydrate: 55.9 g
cholesterol: 83.6 mg
fat: 15.4 g
fiber: 3.7 g
protein: 4.2 g
saturatedFat: 6.3 g
servingSize: -
sodium: 251.9 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 400 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. Garnish with whipped cream and pumpkin pie spice.

Recipe Yield

1 9-inch pie

Recipe Note

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.

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