Buttermilk Sweet Potato Pie1 cup cooked, pureed sweet potato1 cup buttermilk1/4 tsp ground nutmeg1/4 tsp salt2 tsp vanilla extract3/4 cup brown sugar3 large eggs2 tbsp all purpose flour1 9 or 10-inch graham cracker pie crust
Preheat oven to 350F.Press sweet potato puree through a wire strainer to make it as smooth as possible, adding a tablespoon or two of water if you are working with leftover potatoes to make them a bit more pliable.In the bowl of a food processor, combine all ingredients except the flour, and whiz until smooth. Add in flour and pulse the food processor a few times until it is fully incorporated.Place the pie crust on a baking sheet and place baking sheet on the middle rack of a preheated oven. Pour filling into pie crust (it is thin enough that it will slosh if you put it in the pie crust and attempt to carry it over to the oven.Bake for 50-55 minutes, until pie is set and jiggles only very slightly when the pan is bumped.Cool on a wire rack to room temperature. Refrigerate for at least 2 hours, or overnight, before serving.
Serves 10
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