Buttermilk Sweet Potato Pie
A classic dish at every Thanksgiving Dinner, our Sweet Potato Pie is even sweeter with buttermilk. Add this dessert to your holiday dinner and your whole family will thank you.
Ingredients
- 1 1 unbaked / defrosted 9” pie shell
- 1 40 oz can Bruce’s Yam Cut Sweet Potatoes in Syrup; drained -reserving 2 tablespoons syrup
- 3/4 cup room temperature buttermilk
- 1/4 cup melted butter
- 2 whole eggs plus 1 egg yolk
- 2 tablespoons sifted flour
- 1 teaspoon pumpkin pie spice plus extra for garnish
- whipped cream for serving optional
Instructions
- Heat oven to 400 degrees F.
- Bake empty pie shell for 6-7 minutes until the bottom of crust begins to turn light brown. Remove from oven and turn heat down to 350.
- In the bowl of an electric mixer, whip the sweet potatoes until smooth.
- Add the reserved syrup, buttermilk, melted butter, eggs & egg yolk, flour and pumpkin pie spice; mix until incorporated.
- Pour into the pie shell (which has been placed on a cookie sheet) and bake for 60 minutes or until center of pie has set.
- If crust gets too brown, cover pie with a sheet of tin foil.
- Serve with whipped cream and a sprinkling of pumpkin pie spice, if desired.