Ingredients
Method
Prepare the Sweet Potatoes:
- Preheat the oven to 400°F. Pierce the tops of two medium sweet potatoes with a knife, wrap them in aluminum foil, and place them on a baking sheet. Bake for 50 minutes, or until tender. Let them cool, then peel and mash until smooth.
Prebake the Pie Crust:
- Lower the oven temperature to 350°F. Prepare the pie crust according to the package instructions or prebake a homemade crust in a 9-inch pie dish.
Mix the Filling:
- In a medium mixing bowl, combine the mashed sweet potato puree, melted butter, and beaten eggs. In a separate bowl, mix together the flour, nutmeg, cinnamon, salt, and sugar. Gradually add the dry ingredients to the sweet potato mixture, stirring until smooth.
Incorporate Buttermilk:
- Stir together the buttermilk and baking soda in a small bowl. Add this mixture to the sweet potato filling and blend until fully combined.
Assemble and Bake:
- Pour the filling into the prepared pie crust, spreading it evenly. Bake for 65 minutes, or until the center is set and slightly firm to the touch.
Cool and Serve:
- Remove the pie from the oven and let it cool completely before slicing. Top with whipped cream, if desired, and serve.
Notes
- Make Ahead: The pie can be made a day or two in advance. Store it covered in the refrigerator and bring it to room temperature before serving.
- Storage: Leftover pie can be stored in the fridge for up to 4 days.
- Freezing: Wrap the pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.