Buttermilk Sweet Potato Pie

Ingredients

• 2 large Roasted sweet potatoes (peeled and mashed; about 2 pounds total)
• 2 large Eggs (room temperature)
• 1/4 cup Unsalted butter (melted or softened)
• 1 cup Granulated sugar (adjust to taste after tasting the filling)
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1 tsp Vanilla extract
• 1 cup Buttermilk (cold)
• 1 shell Pre‑made 9‑inch deep‑dish pie shells (store‑bought, unbaked)

Instructions

1. Roast the sweet potatoes

   Preheat the oven to 425°F. Scrub the sweet potatoes, place them on a baking sheet, and roast until tender and lightly caramelized, about 45 minutes. Let them cool enough to handle.

   Time: PT45M

   Temperature: 425°F

2. Peel and mash

   When the potatoes are cool enough to handle, peel off the skins and mash the flesh in a large bowl until smooth.

   Time: PT10M

3. Mix wet ingredients

   In a separate bowl, whisk together the buttermilk, eggs, melted butter, sugar, cinnamon, nutmeg, and vanilla until fully combined.

   Time: PT10M

4. Combine filling

   Add the mashed sweet potatoes to the wet mixture. Stir with a rubber spatula until the batter is uniform. Taste and add a little more sugar if the sweet potatoes are not naturally sweet enough.

   Time: PT5M

5. Fill the pie shells

   Pour the batter into the pre‑made 9‑inch deep‑dish pie shell, smoothing the top with the spatula.

   Time: PT5M

6. Initial high‑heat bake

   Place the pie in the oven and bake at 425°F for 15 minutes. This creates a golden crust on the top.

   Time: PT15M

   Temperature: 425°F

7. Finish baking at lower temperature

   Reduce the oven temperature to 325°F and continue baking for 40 minutes, or until the center is set and a knife inserted comes out clean.

   Time: PT40M

   Temperature: 325°F

8. Cool completely

   Remove the pie from the oven and let it cool on a rack for at least 4 hours before slicing. The filling will firm up as it cools.

   Time: PT4H

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g