Buttermilk Sweet Potato Pie (Camotes Enmielados)

This Buttermilk Sweet Potato Pie is a delightful twist on the classic dessert, combining the natural sweetness of sweet potatoes with the rich creaminess of buttermilk. The warm spices of nutmeg and cinnamon add a comforting flavor that’s perfect for any occasion.

Whether served at a holiday gathering or as a cozy treat, this pie is sure to impress with its smooth texture and deliciously creamy filling. Enjoy a slice of Southern tradition that captures the essence of home baking!

Why You’ll Love This Recipe:

People will love this Buttermilk Sweet Potato Pie because it combines the rich, natural sweetness of roasted sweet potatoes with the creamy tang of buttermilk, creating a perfectly balanced dessert.

The hint of cinnamon, nutmeg, and lemon juice adds warmth and depth, while the airy whipped egg whites make the filling light and smooth.

The buttery pie crust provides a delicious, flaky contrast to the rich filling.

With its comforting flavors and velvety texture, this pie offers a delightful twist on a classic, making it a perfect dessert for holidays, family gatherings, or any special occasion.

Key Ingredients:

Sweet Potatoes – The star of the pie, providing natural sweetness and a smooth, creamy texture.

Buttermilk – Adds a tangy richness that balances the sweetness of the sweet potatoes and enhances the pie’s creaminess.

Butter – Provides a rich, flavorful base and helps create a smooth filling.

Eggs – Both yolks and whites contribute to the pie’s texture, with the yolks adding richness and the whipped egg whites creating a light, airy filling.

Spices (Nutmeg and Cinnamon) – Add warm, aromatic flavors that complement the sweetness of the potatoes and the tang of the buttermilk.

Pie Crust – A buttery, flaky crust that holds the creamy filling and adds a delightful texture contrast.

Sugar (Granulated and Brown) – Sweetens the pie and adds depth, with brown sugar providing a touch of caramel-like richness.

Buttermilk Sweet Potato Pie

Ingredients:

2 medium sweet potatoes

1 refrigerated pie crust

4 tablespoons unsalted butter, melted

1 1/2 tablespoons lemon juice

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoons packed light brown sugar

2 tablespoons all-purpose flour

3/4 cup buttermilk

Instructions:

Cook the Sweet Potatoes: Roast the sweet potatoes in a preheated oven at 400°F for about 1 hour. After baking, allow them to cool for 10 minutes before removing the skins.

Prepare for Baking: Always place the sweet potatoes on a baking sheet while cooking to catch any juices that may escape.

Mash the Sweet Potatoes: In a mixing bowl, thoroughly mash the sweet potatoes using a fork. Measure out 1 1/4 cups of the mashed sweet potato. For a creamier texture, consider using a hand mixer.

Preheat the Oven: Set your oven to 450°F. Roll out the pie dough and fit it into a 9-inch pie dish, ensuring it’s well-shaped and the edges are crimped. Poke holes in the bottom and sides with a fork.

Blind Bake the Crust: Bake the crust for 9 to 11 minutes until lightly golden. Remove and let it cool, then reduce the oven temperature to 375°F.

Mix Ingredients: In a medium bowl, combine the sweet potato with melted butter, lemon juice, nutmeg, cinnamon, and salt. Stir until the mixture is smooth.

Prepare the Egg Mixture: In a separate large bowl, beat the egg yolks until thick and pale. Add both the granulated and brown sugars, whisking for about a minute.

Combine Mixtures: Fold the sweet potato blend into the egg yolk mixture and mix until well combined. Gradually add the flour, one teaspoon at a time, followed by the buttermilk.

Whip the Egg Whites: Using an electric mixer, beat the egg whites until soft peaks form. Gently incorporate the whipped egg whites into the sweet potato batter.

Bake the Pie: Pour the filling into the prepared pie crust. Bake in the oven at 375°F for 35 to 40 minutes until set.

Serve and Enjoy: Let cool before slicing and serving. Enjoy your delicious sweet potato pie!

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Notes:

Sweet Potato Preparation: Baking the sweet potatoes enhances their natural sweetness and flavor. Make sure to pierce them with a fork before baking to prevent them from bursting.

Make Ahead: You can prepare the sweet potatoes up to 48 hours in advance. Just store them in the refrigerator after mashing.

Pie Crust: Use a refrigerated pie crust for convenience, but feel free to make your own if you have the time. Ensure the crust is pricked to prevent bubbling during pre-baking.

Texture: For a super smooth filling, consider using a hand-held mixer after mashing the sweet potatoes. This helps eliminate any lumps.

Egg Whites: Be careful when folding in the beaten egg whites; use a gentle motion to maintain the airiness of the batter.

Baking: Keep an eye on the pie while it bakes. If the edges start to brown too quickly, you can cover them with foil.

Cooling: Allow the pie to cool completely before slicing. This helps it set properly and makes serving easier.

Serving Suggestions: Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage: Leftovers can be covered and stored in the refrigerator for up to 3 days.

Variations: Experiment with different spices or add a splash of vanilla extract for extra flavor!

Nutrition Information:

YIELDS: 8 slices | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes. Just ensure they are well-drained before mashing.

What if I don’t have buttermilk?

You can make a substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice.

Let it sit for about 5-10 minutes before using.

How do I know when the pie is done baking?

The pie is done when the edges are set and the center is slightly jiggly but not liquid.

It will firm up as it cools.

Can I make this pie ahead of time?

Yes, you can prepare the pie up to a day in advance.

Store it in the refrigerator after it has cooled.

How should I store leftovers?

Cover the pie with plastic wrap or aluminum foil and refrigerate.

It should stay fresh for about 3-4 days.

Can I freeze the pie?

Yes, you can freeze the pie.

Wrap it tightly in plastic wrap and then in foil.

It can be frozen for up to 3 months.

Thaw in the refrigerator before serving.

What can I use instead of eggs?

You can use flaxseed meal (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) or applesauce (¼ cup for each egg) as a substitute.

Is there a way to make it less sweet?

Yes, you can reduce the amount of granulated sugar and brown sugar to your taste, but keep in mind that sweetness balances the flavors.

Can I add spices to the pie?

Absolutely! You can add spices like ginger or allspice for extra flavor, adjusting to your preference.

What is the best way to serve sweet potato pie?

It’s delicious on its own, but you can also serve it with whipped cream or a scoop of vanilla ice cream for added richness.