Buttermilk Sweet Potato Pie Recipe

Sweet potato pies are typically served as a dessert during Thanksgiving and Christmas holiday meals. In my family…we make and serve them at other times throughout the year too! They taste similar to a pumpkin pie but a little bit sweeter, at least in my honest opinion. They’re delicious and easy to make.

I’ve used various recipes to make them over the years but my favorite is from Bruce’s Yam Sweet Potaotes.  When I make the pies I double up the ingredients and bake 2 at a time. Once cool, I wrap one in 2 layers of aluminum foil and freeze for later use. When you’re ready to enjoy it…thaw overnight in the refrigerator or thaw at room temperature for 1-2 hours before serving. Recipe yields one 9″ pie.

Buttermilk Sweet Potato Pie Recipe

1 Unbaked 9″ Pie Shell
40 oz. can Bruce’s Yam Cut Sweet Potatoes in Syrup, drained, reserving 2 tablespoons
3/4 cup Buttermilk
1/4 cup Butter, melted
2 medium whole Eggs + 1 Egg Yolk
2 tablespoons All-Purpose Flour, sifted
1 teaspoon Pumpkin Pie Spice
Whipped cream for serving, optional

* I add 3/4 teaspoon ground cinnamon to the batter and then sprinkle additional ground cinnamon on top.

Preheat oven to 400 degrees F.

Bake the empty pie shell for 6-7 minutes until the bottom of the crust begins to turn light brown. Remove from oven and turn heat down to 350 degrees F.

In a large mixing bowl beat the Sweet Potaotes until smooth. Add in the reserved syrup, buttermilk, melted butter, eggs, egg yolk, flour, and the pumpkin pie spice. * This is where I add in the ground cinnamon. Beat with electric mixer until blended.

Pour into the pie shell (place on a baking sheet in case of spillage). I sprinkle a little bit of ground cinnamon on top. Place into the oven and bake for 45-60 minutes or until the center is done. Remove and let cool. Cover and store in the refrigerator.

Serving Ideas: Serve with a scoop of vanilla bean ice cream, vanilla yogurt, or whipped cream on top.

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