Ingredients
8
8 servings
- •2 sweet potatoes, peeled and cut into chunks
- •1 (9 inch) refrigerated pie crust
- •1 cup white sugar
- •2 eggs, beaten
- •2 tablespoons butter
- •1 teaspoon vanilla extract
- •1 tablespoon all-purpose flour
- •1 teaspoon pumpkin pie spice
- •½ teaspoon salt
- •½ cup buttermilk
- •¼ teaspoon baking soda
Instructions
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain well and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a pie plate with pie crust.
- Mash sweet potatoes with a potato masher or fork. Measure 2 cups of the mash into a large bowl. Mix in sugar eggs, butter, and vanilla extract.
- Mix flour, pumpkin pie spice, and salt together in a separate bowl. Add to the sweet potato mixture.
- Combine buttermilk and baking soda in a small bowl. Add to the sweet potato-flour mixture. Stir batter well; pour into the prepared crust.
- Bake in the preheated oven until set, about 1 hour 10 minutes. Let cool on rack until firm, at least 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 327
- Carbohydrate: 51g
- Fat: 12g
- Fiber: 3g
- Protein: 5g
- Sugar: 29g
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