Creamy Buttermilk Sweet Potato Pie Recipes

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SWEET POTATO BUTTERMILK PIE



Sweet Potato Buttermilk Pie image

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

1 1/2 lbs sweet potatoes, peeled and chopped
4 tablespoons unsalted butter, melted
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk (preferably whole)
1 pie crust, prebaked

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

CREAMY BUTTERMILK SWEET POTATO PIE



Creamy Buttermilk Sweet Potato Pie image

Buttermilk adds a creamy texture to this deliciously simple sweet potato dessert. Add whipped cream and pumpkin spice for a tasty topping, or create your own variation.

Provided by Bruce's Yams

Categories     Bruce's® Yams

Time 1h25m

Yield 8

Number Of Ingredients 9

1 unbaked 9-inch pie shell, defrosted
1 (40 ounce) can Bruce's Yams Cut Sweet Potatoes in Syrup, drained, 3 tablespoons syrup reserved
¾ cup buttermilk, at room temperature
2 eggs
1 egg yolk
¼ cup melted butter
2 tablespoons sifted flour
3 tablespoons Whipped cream for serving
1 pinch Pumpkin pie spice

Steps:

  • Heat oven to 400 degrees F.
  • Bake empty pie shell for 6-7 minutes, or until the bottom of crust begins to turn light brown. Remove from oven and turn heat down to 350 degrees F. Place pie on a cookie sheet.
  • Whip the sweet potatoes in the bowl of a stand mixer until smooth. Add the reserved syrup, buttermilk, eggs, egg yolk, melted butter, and flour; mix until incorporated.
  • Pour into the pie shell and bake for 60-65 minutes, or until center of pie has set. If crust starts to brown too much, cover pie with a sheet of tin foil.
  • Garnish with whipped cream and pumpkin pie spice.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 55.9 g, Cholesterol 83.6 mg, Fat 15.4 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 6.3 g, Sodium 251.9 mg, Sugar 1.3 g

CREAMY SWEET POTATO PIE



Creamy Sweet Potato Pie image

A rich creamy pie that fills the home with the smell of autumn. Also a nice substitute for those people who like the taste of pumpkin spice but not the custardy texture.

Provided by MarieLizette

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 16

Number Of Ingredients 15

1 (29 ounce) can cut sweet potatoes, drained
1 (14 ounce) can sweetened condensed milk
3 eggs
¼ cup butter, melted
2 teaspoons vanilla extract
½ cup flour
½ cup white sugar
½ cup brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon salt
2 (9 inch) unbaked pastry pie shells
1 ½ cups miniature marshmallows, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Set rack to center of the oven and place a cookie sheet on baking rack.
  • Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft. Add sweetened condensed milk, eggs, butter, and vanilla extract; continue blending until incorporated. Blend flour, white sugar, brown sugar, cornstarch, cinnamon, nutmeg, baking powder, and salt into the sweet potato mixture.
  • Divide sweet potato mixture between the pie shells. Cover pies with aluminum foil.
  • Bake in preheated oven for 10 minutes.
  • Reduce heat to 300 degrees F (150 degrees C). Continue baking pies uncovered until a toothpick inserted into the center comes out clean, about 40 more minutes.
  • Remove aluminum foil and pile marshmallows into the center of each pie. Return to oven and continue baking until marshmallows are golden brown, about 10 minutes. Allow pies to cool before serving.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 54.7 g, Cholesterol 50.8 mg, Fat 13.6 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 5.4 g, Sodium 268 mg, Sugar 31.7 g

AUNT WILLIE JO'S SWEET POTATO PIE



Aunt Willie Jo's Sweet Potato Pie image

I thought I would revert back to my roots and post a truly southern recipe this time. My aunt Willie Jo was probably the best old fashioned southern cook that I have ever met. This is one of my personal favorites of her recipes.

Provided by Chef Menel

Categories     Pie

Time 1h5m

Yield 2 pies, 10-12 serving(s)

Number Of Ingredients 11

2 medium sweet potatoes
1/2 cup butter, softened (she used sweet cream butter)
1 1/2 cups buttermilk
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon clove
2 eggs
1 pinch baking soda
2 deep dish pie shells

Steps:

  • Preheat oven to 400.
  • Pierce sweet potatoes with a fork and microwave on high until tender, about 6 minutes on each side. Cut open; cool completely.
  • Scrape potato flesh into bowl; mash until smooth.
  • Measure out enough potato puree to equal 1 cup, discard the rest.
  • Cream together sweet potatoes, butter, buttermilk, eggs and sugar. Add spices and baking soda and blend well.
  • Pour half into each crust and bake on 400 for about 45 minutes or until set in center.
  • (Adding a dollop of whipped cream to the top of each piece while it is still warm is a very special treat!).

Nutrition Facts : Calories 341.6, Fat 18.9, SaturatedFat 9.1, Cholesterol 68.2, Sodium 302.1, Carbohydrate 39.9, Fiber 1.2, Sugar 24, Protein 4.1

FLUFFY SWEET POTATO CUSTARD PIE



Fluffy Sweet Potato Custard Pie image

My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! -Valerie Lockett, Tumwater, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2 pies (8 servings each).

Number Of Ingredients 9

Pastry for two single-crust pies (9 inches)
2 cups mashed cooked sweet potatoes (about 2 medium)
1/2 cup butter, softened
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
6 large eggs, separated
1 cup whole milk

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,

Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 245mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY



Aunt Vivian's Sweet Potato Pie Recipe by Tasty image

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

3 lb large sweet potato, 4 potatoes
1 cup unsalted butter, 2 sticks, melted
2 ½ cups sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon kosher salt
4 large eggs
1 tablespoon self-rising flour
¼ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 pies frozen prepared pie crust, unbaked

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

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