Creamy Buttermilk Sweet Potato Pie recipe
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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 caloriescarbohydrate: 55.9 gcholesterol: 83.6 mgfat: 15.4 gfiber: 3.7 gprotein: 4.2 gsaturatedFat: 6.3 gservingSize: -sodium: 251.9 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Buttermilk Sweet Potato Pie
Directions
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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.