Of all the Southern sweet potato pie recipes that I've tried, this has got to be my favorite! I'm not the biggest fan of sweet potatoes, but the spices in this recipe makes the pie taste amazing!
Ingredients
- sweet potatoes, peeled and cut into chunks: 2 piece
- refrigerated pie crust: 1 piece (9 inch)
- white sugar: 1 cup
- eggs: 2 piece (beaten)
- butter: 2 Tbsp
- vanilla extract: 1 tsp
- all-purpose flour: 1 Tbsp
- pumpkin pie spice: 1 tsp
- salt: 0.5 tsp
- buttermilk: 0.5 cup
- baking soda: 0.25 tsp
Metric Conversion
Stages of cooking
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Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain well and let cool.
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Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a pie plate with pie crust.
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Mash sweet potatoes with a potato masher or fork. Measure 2 cups of the mash into a large bowl. Mix in sugar eggs, butter, and vanilla extract.
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Mix flour, pumpkin pie spice, and salt together in a separate bowl. Add to the sweet potato mixture.
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Combine buttermilk and baking soda in a small bowl. Add to the sweet potato-flour mixture. Stir batter well; pour into the prepared crust.
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Bake in the preheated oven until set, about 1 hour 10 minutes. Let cool on rack until firm, at least 20 minutes.
