Ingredients
- 1 9-inch unbaked fluted pie shell
- 2 medium sweet potatoes, diced
- 1 stick unsalted butter
- 1 cup sugar
- 2 large eggs, beaten
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees. Place the potatoes in cold water, bring to a boil and cook until tender, 15-20 minutes. Drain, and mash the potatoes while hot with the butter and sugar. Let this mixture cool slightly and stir in the beaten eggs, buttermilk and vanilla. Bake 45 minutes to one hour, or until set.
TIP: SWEET POTATO STARS
Peel sweet potatoes and slice 1/2-inch thick. With a star cutter, stamp our shapes. Lightly brush with oil and arrange on a cookie sheet. Bake in a preheated 375 degree oven for 20 to 30 minutes or until tender.
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By BLWalters
Texas
on November 13, 2012
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My family and I love this recipe and I make it every Thanksgiving and Christmas holidays. I have even brought it to a few holiday parties with friends and at work.
By Frrf
Ladera Ranch
on January 01, 2011
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This simple recipe is just great. The buttermilk makes all the difference! There are more complicated recipes with lots of added flavors and ingredients- but this simple pie beats them all in my opinion. The way this pie comes out is simple, easy, and at least for me nostalgic. It tastes of simpler times. I made this recipe as is-I also made it by roasting the sweet potatos with the skins on, rubbing off and peeling the skins before mashing with the sugar and butter. I have also used other squash as a substitute for the sweet potatoes.
By joeastham0_12637425
Cumberland, MD
on November 24, 2010
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this recipe is fast, simple, no muss, no fuss. AND DELICIOUS! I loved it for its speed. It may not be the most decadent, but theres a lot of bang for your buck so to say.
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