SWEET POTATO BUTTERMILK PIE
This is a heavenly sweet potato buttermilk pie. It has just the perfect amount of spices and the buttermilk gives the pie a buttery, tangy richness. Serve with freshly whipped cream and a dusting of cinnamon. This pie a sweet and creamy ending to any meal.
Provided by Teresa Howell
Categories Pies
Time 2h15m
Number Of Ingredients 11
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 PIE
This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Amanda Hesser
Categories pies and tarts, dessert
Time 1h55m
Yield One 9-inch pie
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
- Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
- Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
- Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.
SWEET POTATO BUTTERMILK PIE
This is from a cookbook called "Best of the Best" and is attributed to the "Lee Bros". Been called a cross between sweet potato pie and cheesecake. OK,...I've since made it and the Buttermilk I think makes it taste so "off" what a sweet potato pie traditionally is that I thought it was just plain awful. My DH loves sweet potato pie (I'm a pumpkin pie fan) and swears I made this for Thanksgiving to sway our sons to dislike sweet potato pie and join the pumpkin ranks. It was too tangy and curdly. Good luck. Any suggestions on how to fix it would be appreciated...maybe just take the buttermilk clear out and replace with milk?...
Provided by The Amaze-Ing Me
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 331, Fat 15.3, SaturatedFat 6.3, Cholesterol 85.9, Sodium 324.5, Carbohydrate 43, Fiber 3.6, Sugar 17.4, Protein 6.1
SWEET POTATO PIE VII
The Sweet Potato Pie is a southern tradition that is a thick, creamy and not-too-sweet desert. Recipe is very simple and quick to make. You can add various spices like cinnamon, ginger or nutmeg to sugar mixture to add a little spicy flavor.
Provided by kimberly woods
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
- Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
- Bake in preheated oven for 70 minutes, until set in center.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 47.3 g, Cholesterol 54.7 mg, Fat 11.8 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.2 g, Sodium 373.7 mg, Sugar 29.2 g
AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY
Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams
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.
SWEET POTATO BUTTERMILK PIE
This is a recipe from the lee bros.southern cookbook. I haven't tried it yet but it sounds good. They compare the taste to a cross between sweet potato pie and cheesecake, but without the heaviness of a cheesecake. Sounds like a winner for Thanksgiving!
Provided by PsychRN
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Pour 1-1/2 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 let steam until fork tender, about 20 minutes. Strain the the sweet potatos, place in a large bowl, and let cool to room temperature. Mash them to a smooth puree with a fork or potato masher. You should have 1-1/4 cups puree; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon, and salt, mixing well 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 creamy lemon-yellow color, about 1-1/2 minutes. Add the egg mixture to the sweet potato mixture and stir with a spatula until the eggs are fully 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 stir to incorporated.
- In a separate bowl, whisk the egg whites to soft peaks, about 1-1/2 minutes. Gently fold the egg whites into the sweet potato mixture until thoroughly combined.
- Pour the mixture into the prepared pie shell and bake on the middle rack until firm and set,about 35-40 minutes.
- Cool on a wire rack.
- Serve with a dollop of whipped cream.
Nutrition Facts : Calories 398.8, Fat 17.5, SaturatedFat 8.1, Cholesterol 127.3, Sodium 412, Carbohydrate 54.2, Fiber 3.9, Sugar 24.1, Protein 7.2
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