Sweet Potato Buttermilk Pie

Here’s a detailed, unique article on making Sweet Potato Buttermilk Pie, including a thorough step-by-step method:

Sweet Potato Buttermilk Pie: A Comforting Southern Classic

Sweet Potato Buttermilk Pie is a delicious twist on the traditional Southern buttermilk pie, combining the earthy sweetness of roasted sweet potatoes with the tangy creaminess of buttermilk. Its smooth, custardy texture and golden-brown top make it a show-stopping dessert for holidays, family gatherings, or just a cozy weekend treat. Here’s how to make it perfectly from scratch.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• 1 tsp sugar
• ½ cup unsalted butter, cold and cubed
• 3–4 tbsp ice water

For the filling:

• 2 medium sweet potatoes (about 1 ½ cups mashed)
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ cup buttermilk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

Step-by-Step Method

Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes, pierce them a few times with a fork, and roast them on a baking sheet for 45–50 minutes until soft.
3. Once roasted, let them cool slightly, peel off the skins, and mash the flesh until smooth. Measure out 1 ½ cups for the pie.

Tip: Roasting sweet potatoes enhances their natural sweetness more than boiling.

Step 2: Make the Pie Crust

1. In a large mixing bowl, combine 1 ½ cups flour, ½ tsp salt, and 1 tsp sugar.
2. Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Pro tip: Keeping the butter cold is key for a flaky crust.

Step 3: Prepare the Filling

1. In a large bowl, beat ½ cup softened butter with ¾ cup sugar until light and creamy.
2. Add the mashed sweet potatoes and mix until smooth.
3. Beat in the eggs one at a time.
4. Stir in the buttermilk, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated. The mixture should be smooth and pourable.

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