Sweet Potato Buttermilk Pie Directions:
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Preheat oven to 400°F (200°C). Line a baking sheet with foil and place sweet potatoes on it. Bake for 1 hour, then cool 10 minutes and peel.
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Mash until smooth and measure 1 1/4 cups.
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Preheat oven to 450°F (232°C). Fit pie crust into a 9-inch pie plate, trim, and crimp edges. Prick bottom and sides with a fork.
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Bake for 10 minutes, cool, and reduce oven temperature to 375°F (190°C).
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In a medium bowl, combine mashed sweet potatoes, melted butter, lemon juice, nutmeg, cinnamon, and salt until smooth.
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In another bowl, whisk egg yolks until thick and pale. Add both sugars and whisk for 1 minute.
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Add the sweet potato mixture, whisk until smooth, then add flour gradually and mix in buttermilk.
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Beat egg whites with a mixer until soft peaks form. Gently fold into batter.
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Pour into crust and bake for 35–40 minutes at 375°F. Cool fully before slicing.
WW Points Calculation
Sweet potatoes (2 medium) – 0.00
Refrigerated pie crust (1 crust) – 12.00
Unsalted butter, light (4 tbsp) – 4.00
Lemon juice (1 1/2 tbsp) – 0.00
Nutmeg, cinnamon, salt – 0.00
Eggs (3 large) – 0.00
Swerve Granular (1/2 cup) – 0.00
Swerve Brown (2 tbsp) – 0.00
All-purpose flour (2 tbsp) – 2.00
Low-fat buttermilk (3/4 cup) – 2.00
Points Information:
Total Points: 20.00
Servings: 8
Points per serving: 2.50
Nutrition Information
Calories: 150
Fat: 5g
Protein: 4g
Carbohydrates: 22g
Sugar: 4g
Sodium: 165mg
I'm waiting for your comments! Enjoy!
