Sweet Potato Pie (From My Garden)
Submitted by tracylee
Garden-fresh sweet potato pie with a rich buttermilk custard filling, two sticks of butter, and pure vanilla. No spices needed when the sweet potatoes do all the talking. Baked low and slow, makes two pies.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minWhen you grow your own sweet potatoes, you don’t need to dress them up with a spice rack full of cinnamon and nutmeg. This recipe lets the natural sweetness and earthy flavor of garden-fresh sweet potatoes shine with nothing more than butter, sugar, eggs, buttermilk, and vanilla.
Two whole sticks of butter mashed into hot sweet potatoes create a filling that’s impossibly rich and smooth. The buttermilk adds a subtle tang that keeps all that sweetness from going one-dimensional. Baked low and slow for a full hour, the filling sets into a silky custard with golden edges.
Serve it warm or at room temperature. Both ways are right, and both ways it’ll be gone before the evening is over.
Kitchen Tips
- Mash the potatoes while they’re still hot so the butter melts completely and blends in smooth. Cold potatoes resist mixing and leave streaks.
- Buttermilk is the secret ingredient here. Its tang balances the sweetness in a way that regular milk or evaporated milk can’t replicate.
- This pie bakes low and slow to set the custard gently. A hotter oven risks cracking the top and curdling the eggs.
Ingredients
Directions
Preheat oven to 300 degrees.
In large bowl mash potatoes while still hot .
Add butter and mix well. Stir in sugar and eggs.
Add milk and vanilla.
Stir to combine. Pour into pie crusts.
Bake for 1 hour.
Serve hot or room temperature.
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