This has got to be my favorite Southern sweet potato pie recipe out of anything I’ve tried! Despite the fact that I’m not the biggest fan of sweet potatoes, this pie is delicious thanks to the spices in it!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 sweet potatoes, peeled and cut into chunks
- 1 (9 inch) refrigerated pie crust
- 1 cup white sugar
- 2 eggs, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup buttermilk
- ¼ teaspoon baking soda
Instructions
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain well and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a pie plate with pie crust.
- Mash sweet potatoes with a potato masher or fork. Measure 2 cups of the mash into a large bowl. Mix in sugar eggs, butter, and vanilla extract.
- Mix flour, pumpkin pie spice, and salt together in a separate bowl. Add to the sweet potato mixture.
- Combine buttermilk and baking soda in a small bowl. Add to the sweet potato-flour mixture. Stir batter well; pour into the prepared crust.
- Bake in the preheated oven until set, about 1 hour 10 minutes. Let cool on rack until firm, at least 20 minutes.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 395 mg |
| Sugars | 29 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Added more pie spice