This twist on a classic Southern pie will have you begging for seconds! Buttermilk Sweet Potato Pie is sweet, citrusy and surprisingly easy to make!
Buttermilk Sweet Potato Pie is a fresh buttermilk custard pie flavored with baked sweet potato and lots of fresh orange zest. You will be amazed by the bright, fresh taste but I’m pretty sure that your favorite part will be the ease of making this delicious dessert.
Its hard to imagine the fall holidays without pie. At our Thanksgiving feast, we had 6 types of pies for 16 people. Lots of bakers in the family and even more sweet tooths! My mom brought pumpkin, Kevin made pecan and my sister-in-law baked an apple pie. Since the standards were covered, I took the opportunity to test out some new recipes. When you are a blogger, taste testers are crucial!
I’ve been reading old cookbooks a lot lately, and the variety of pie recipes intrigues me. Gooseberry, huckleberry, molasses… and so many recipes for buttermilk pie. Buttermilk pie is a thing in the south, but not something that I grew up eating in my Mid-Atlantic, Pennsylvania Dutch homeland.
So I decided to play around with variations on the standard buttermilk pie…which to make things even more confusing, is called a chess pie if it uses cornmeal as a thickener instead of flour. So my guinea pigs we subjected to three new recipes: chocolate, cranberry orange and sweet potato. They were all flavorful but for me the clear winner was the sweet potato. It had the right texture and it was sweet, incredibly zesty and fresh tasting.
Although I called this a Buttermilk Sweet Potato Pie, in reality this pie has a blend of flavors. Sweet potato, buttermilk, orange zest, freshly grated nutmeg, cinnamon, vanilla and ginger all add up to delicious!
And this is a super easy pie! Start by baking a sweet potato and then mash or puree until very smooth. I ran mine through a ricer which worked really nicely. Then, I made the filling in one bowl with a whisk but it could also be made in a blender or food processor. But whatever method you use, you have to try this pie!!! It’s my new favorite!
This recipe is for a 9 inch pie plate, but I’ve been collecting a number of odd size pie plates lately, so I spread the filling across a couple smaller pie plates. I used a vintage Pyrex 206 I found at a yard sale and a 7-1/2 inch stoneware baker I picked up at a thrift store. When I can find them at good prices, I always pick up extra pie plates because when you take them to dinners they don’t always return home. I hate using disposable pie tins, so used or vintage pie plates are preferable and usually about the same price!
Trouble is I get attached to my dishes! I have been coveting this little Pyrex 206 for a while so I doubt I’ll let it slip away!!!! Time to get more storage shelves!!!!
If you make this recipe, let me know what you think! Comment below or rate it on Yummly.
- 1 cup sweet potato, baked and pureed
- Zest of one orange
- 1 1/2 cups organic sugar
- 2 eggs
- 1 cup buttermilk
- 3 TB cornmeal
- 1 TB vanilla extract
- 1/4 cup butter (4 TB)
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
Preheat oven to 350F
Prepare a 9 inch pie plate with pie dough.
In a mixer, food processor, blender or a bowl, combine all the filling ingredients and whisk until smooth.
Pour filling into unbaked crust.
Bake for 80-90 minutes or until set.
Chill pie until ready to serve.
Make sure to bake your sweet potato until its very soft....it will make a smoother pie!
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