Sweet Potato Buttermilk Pie Recipes

BUTTERMILK SWEET POTATO PIE

Steps:

• 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.

BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

SWEET POTATO BUTTERMILK PIE

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!

SWEET POTATO PIE

Steps:

• Preheat oven to 325 degrees. Place the potatoes in cold water, bring to a boil and cook until tender, 15-20 minutes. Drain, and mash the potatoes while hot with the butter and sugar. Let this mixture cool slightly and stir in the beaten eggs, buttermilk and vanilla. Bake 45 minutes to one hour, or until set.
• TIP: SWEET POTATO STARS
• Peel sweet potatoes and slice 1/2-inch thick. With a star cutter, stamp our shapes. Lightly brush with oil and arrange on a cookie sheet. Bake in a preheated 375 degree oven for 20 to 30 minutes or until tender.

SWEET POTATO BUTTERMILK PIE

Steps:

• Preheat the oven to 375°F.
• Pour 1-1/2 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 let steam until fork tender, about 20 minutes. Strain the the sweet potatos, place in a large bowl, and let cool to room temperature. Mash them to a smooth puree with a fork or potato masher. You should have 1-1/4 cups puree; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon, and salt, mixing well after each addition.
• In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they're creamy lemon-yellow color, about 1-1/2 minutes. Add the egg mixture to the sweet potato mixture and stir with a spatula until the eggs are fully incorporated and the filling is a consistent bright orange color.
• Add the flour a little at a time, stirring after each addition, until thoroughly incorporated.
• Add the buttermilk and stir to incorporated.
• In a separate bowl, whisk the egg whites to soft peaks, about 1-1/2 minutes. Gently fold the egg whites into the sweet potato mixture until thoroughly combined.
• Pour the mixture into the prepared pie shell and bake on the middle rack until firm and set,about 35-40 minutes.
• Cool on a wire rack.
• Serve with a dollop of whipped cream.

SWEET POTATO PIE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
• Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
• Bake in preheated oven for 70 minutes, until set in center.

SWEET POTATO BUTTERMILK PIE

Steps:

• 1. Bake potatoes at 400 degrees for 1 hour or until tender.
• 2. Cool 10 minutes. Increase oven temperature to 450 degrees.
• 3. Fit pie crust into a 9-inch pie plate.
• 4. Fold edges under and crimp.
• 5. Prick bottom and sides of pie crust with a fork.
• 6. Bake at 450 for 9-11 minutes or until lightly browned. Reduce oven temperature to 375.
• 7. Cut potatoes in half lengthwise.
• 8. Scoop out sweet potatoes into a medium bowl.
• 9. Mash until smooth.
• 10. Stir in butter and next 4 ingredients until well combined.
• 11. Whisk egg yolks until thick and pale.
• 12. Add sugar and whisk 1 1/2 minutes or until lemon-yellow color.
• 13. Stir egg yolk mixture into sweet potato mixture until well blended.
• 14. Add flour 1 tsp at a time; stirring until blended after each addition. Add buttermilk and stir until combined.
• 15. Whisk egg whites in a bowl until soft peaks form.
• 16. Gently fold into sweet potato mixture until blended.
• 17. Spoon sweet potato mixture into pie crust.
• 18. Bake at 375 for 35-40 minutes or until center is set.
• 19. Let cool on a wire rack for 1 1/2 hours or until completely cool. Or, cover with plastic wrap and chill for 8 hours. Serve at room temperature. Serve with desired toppings.