- 1 unbaked 9-inch pie shell, defrosted
- 1 (40 ounce) can Bruce's Yams Cut Sweet Potatoes in Syrup, drained, 3 tablespoons syrup reserved
- 3/4 cup buttermilk, at room temperature
- 2 eggs
- 1 egg yolk
- 1/4 cup melted butter
- 2 tablespoons sifted flour
- Whipped cream for serving (optional)
- Pumpkin pie spice (optional)
- 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.
07/15/2019
recipepes.com
creamy buttermilk sweet potato pie, recipe
PT15M
PT1H
5
455 calories
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