Today: Our resident dessert expert Erin McDowell shows you how to make a sweet potato pie that gives pumpkin some competition.
We’re done with pumpkin pie. Okay, okay—that’s not completely (or at all) true. We’re just on a pumpkin hiatus. Why, you ask? Meet Buttermilk Sweet Potato Pie. Sweet potato pie’s been around (and loved) much longer than you or I, and for good reason. We’ll be making Erin‘s version this Thanksgiving because of the rich buttermilk and combination of warming spices she uses.
The filling is wonderful, and a whole bunch of other complimentary adjectives: tangy from the buttermilk, not too sweet, and with a rustic, not-totally-smooth texture. It’s a humble pie—a pie that takes its cues from the season but doesn’t shout it from the rooftops. (And we appreciate its modesty.)
Video by Kyle Orosz
This article was written by Riddley Gemperlein-Schirm from Food52 and was legally licensed through the NewsCred publisher network.