Description
A soul food sweet potato pie with tender potatoes, warm spices, buttermilk, and a flaky crust, inspired by Patty Pinner’s “Sweets: Soul Food Desserts & Memories.”
Ingredients
3 large sweet potatoes
1 unbaked 9-inch pie crust
½ cup unsalted butter, melted
½ cup dark corn syrup
1¼ to 1½ cups granulated sugar (adjust to taste)
2 large eggs, beaten
½ cup buttermilk
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground allspice
1 tsp vanilla extract
Pinch of salt
Whipped cream for garnish
Instructions
1. Wash sweet potatoes and cover with water by 2 inches; boil 30–40 minutes until fork-tender. Drain and cool.
2. Preheat oven to 375°F. Prepare a 9-inch single pie crust.
3. Peel and mash the cooled sweet potatoes using a hand or stand mixer until smooth.
4. Add melted butter, corn syrup, and sugar. Beat until creamy, discarding any stringy bits.
5. Add eggs one at a time, beating well after each.
6. Add buttermilk, nutmeg, cinnamon, allspice, vanilla, and salt. Beat until silky smooth.
7. Pour filling into the prepared crust.
8. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
9. Cool completely on a wire rack and garnish with whipped cream before serving.
Notes
Use room temperature ingredients for smooth mixing.
Do not overcook the sweet potatoes; they should be tender but not falling apart.
Let the pie cool completely to set properly.
Do not skip the whipped cream garnish; it adds both flavor and presentation.
Storage: Refrigerate cooled pie in an airtight container for up to 3 days, or freeze up to 3 months. Thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 474
- Sugar: 56 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 73 mg