Buttermilk adds a creamy texture to this deliciously simple sweet potato dessert. Add whipped cream and pumpkin spice for a tasty topping, or create your own variation.

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees F.

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  • 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.

Nutrition Facts

386 calories; protein 4.2g; carbohydrates 55.9g; fat 15.4g; cholesterol 83.6mg; sodium 251.9mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
11/14/2018
So amazing! Read More
(2)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2018
Wow! this looks delicious!! Read More
(2)
Rating: 5 stars
11/14/2018
So amazing! Read More
(2)
Rating: 5 stars
11/13/2018
absolutely delicious! i was skeptical about canned yams but the Bruce's Yams in Syrup were absolutely wonderful and added a special extra to the pie. Looking forward to making this again! Read More
(2)
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Rating: 5 stars
11/13/2018
Can't wait to make this pie again for Thanksgiving! Read More
(2)
Rating: 5 stars
11/14/2018
This pie is very easy to put together. Very creamy and rich even without the whipped cream. Read More
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