This southern favorite is made easier by not using a traditional crust, instead the buttermilk pumpkin custard bakes atop graham cracker crumbs...crumbs mind you, not a 'crumb crust'.

Sweet Potato Buttermilk Pie

1/2 cup graham cracker crumbs

1 1/2 cups cooked mashed sweet potatoes

2 large eggs

2 large egg whites, lightly beaten

1/4 cup packed dark brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup buttermilk

1. Adjust rack to center of the oven. Preheat oven to 375°F (190°C).
2. Sprinkle graham cracker crumbs over bottom of lightly sprayed 9-inch pie pan.
3. Combine mashed sweet potatoes, eggs, brown sugar, spices and buttermilk in large bowl. Beat together all ingredients with an electric mixer until combined. Pour mixture into prepared pie pan.
4. Bake 50 to 55 minutes or until pie is done. Pie tests done when toothpick is inserted into center of pie and comes out clean. Cool pie before serving. Add a dollop of nonfat dairy whipped cream, if desired.

Makes 8 servings.

Recipe provided courtesy of North Carolina Sweetpotato Commission.