Making a meal out of sweet potatoes since 1928

Sweet Potato Buttermilk Pie with Cinnamon-Pecan Streusel

Sweet Potato Buttermilk Pie with Cinnamon-Pecan Streusel

Print Recipe
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients

Pie

  • 1 9 inch pre made pie crust
  • 1 29 oz can Bruce’s Yam Cut Sweet Potatoes in Syrup; drained
  • 3 whole large or X-large eggs
  • 1 cup buttermilk
  • 1/2 cup heavy cream
  • 2 tablespoons flour
  • 1 teaspoon pumpkin pie spice

Streusel

  • 1 cup pecan dieses
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • whipped cream for serving

Instructions

  • Heat oven to 425 degrees F.
  • Place empty pie shell in the oven to bake for 10 minutes.
  • Remove from oven and reduce temperature to 350 degrees F.
  • In the bowl of an electric mixer, beat together the sweet potatoes and eggs until smooth. Add the milk, cream, flour and spice.
  • Bake for 30 minutes then scatter the streusel topping over the pie.
  • Continue to bake for an additional 20 minutes or until pie has set.
  • If the crust gets too dark, lay a sheet of tin foil over the top.
  • To make streusel, combine the pecan pieces, brown sugar and cinnamon in a plastic bag and run a rolling pin across it to somewhat crush pecans (you will want some pecan pieces so do not over-crush the nuts).
  • Serve with whipped cream, if desired. Cool to room temperature before slicing.