Sweet Potato Buttermilk Pie
The buttermilk sweet potato custard for this Southern favorite, bakes atop graham cracker crumbs—crumbs mind you, not a 'crumb crust'.
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
- Adjust rack to center of the oven. Preheat oven to 375°F (190°C).
- Sprinkle graham cracker crumbs over bottom of lightly sprayed 9-inch pie pan.
- 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.
- 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.