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1-1/4 cups cooked sweet potatoes
1 stick of butter
2 cups granulated sugar
3 large eggs, beaten
1/4 cup light brown sugar
1/2 cup buttermilk
1 Tablespoon all-purpose flour
1/2 teaspoon salt
2-3 teaspoons Pumpkin pie spice
1 teaspoon Vanilla extract
1 pastry pie shell (9-inch deep dish)
Boil sweet potatoes in a big pan of water. When tender, peel the sweet potatoes, then place in a large mixing bowl and mash well. (if you beat them with a hand mixer, the strings will wrap around the beaters and you can discard them).
Preheat oven to 425 degrees F.
Add butter, sugars, pumpkin pie spice and salt. Mix well with a mixer.
Add eggs, buttermilk, flour, and vanilla, and mix well.
Pour sweet potato mixture into prepared 9-inch deep dish pie shell (homemade, frozen or refrigerator roll-out crust work equally well).
Bake for 10 minutes at 425 degrees, then lower heat to 375 degrees F. and bake for 25-35 minutes. The middle should be firm. Insert a knife in the very center. If it comes out clean, the pie is done.
HINT: Place foil around the edges of pie crust so it won't get too dark.
1 stick of butter
2 cups granulated sugar
3 large eggs, beaten
1/4 cup light brown sugar
1/2 cup buttermilk
1 Tablespoon all-purpose flour
1/2 teaspoon salt
2-3 teaspoons Pumpkin pie spice
1 teaspoon Vanilla extract
1 pastry pie shell (9-inch deep dish)
Boil sweet potatoes in a big pan of water. When tender, peel the sweet potatoes, then place in a large mixing bowl and mash well. (if you beat them with a hand mixer, the strings will wrap around the beaters and you can discard them).
Preheat oven to 425 degrees F.
Add butter, sugars, pumpkin pie spice and salt. Mix well with a mixer.
Add eggs, buttermilk, flour, and vanilla, and mix well.
Pour sweet potato mixture into prepared 9-inch deep dish pie shell (homemade, frozen or refrigerator roll-out crust work equally well).
Bake for 10 minutes at 425 degrees, then lower heat to 375 degrees F. and bake for 25-35 minutes. The middle should be firm. Insert a knife in the very center. If it comes out clean, the pie is done.
HINT: Place foil around the edges of pie crust so it won't get too dark.
