Best 4 Creamy Buttermilk Sweet Potato Pie Recipes

SWEET POTATO PIE

Steps:

• Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day.
• Place a rack in the center of the oven and preheat to 375 degrees F.
• To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks.
• Place chunks in a large pot and cover with cool water. Bring the pot to a boil, and then reduce the heat to medium. Let simmer until the potatoes are tender and pierce easily with a thin knife, about 15 to 20 minutes.
• Drain the potatoes into a colander, transfer back into the pot, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe.
• To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of the evaporated milk. Place the pot on the stove and cook on low, for about 5 minutes, mashing the potatoes further as they cook.
• To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor. Once the mixture is smooth and smells very fragrant, remove from the heat and let cool in the pot.
• While the sweet potato mixture cools, whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl, until totally smooth. Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined.
• Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.*
• Meanwhile, heat a wide skillet over medium-low heat. Once the pan is heated, add the coconut in an even layer. Continually stir and fold over the coconut in the pan so that it cooks evenly and is a light, toasty brown; 6 to 8 minutes. Watch the pan attentively to prevent burning, then remove coconut immediately to a plate once ready. Let cool.
• Finally, prepare the marshmallow cream topping. Place the cream in the bowl of a stand mixer fitted with the paddle attachment.** Begin beating on low speed, then slowly increase the speed to high, beating just until soft peaks form. Add the marshmallow creme and vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms. The cream should be harder than soft peaks but not as stiff as hard peaks.
• Serve the pie at room temperature, with the marshmallow whipped cream dolloped generously on top, and sprinkled with toasted coconut.

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.

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!