This Double Crusted Sweet Potato Pie will make you the star of the whole holiday.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

Get the sweet potatoes and add them to your mixer.

Whip the sweet potatoes in the mixer.

Add butter and sugar to the whipped sweet potatoes and mix.

Add eggs slowly to the mixture.

Add vanilla extract for flavor.

Pour in evaporated milk.

Add salt, nutmeg, and cinnamon to the mixture.

Mix everything together until well combined.

Prepare the pie crust from scratch or use a store-bought one.

Press the pie dough into the pie dish.

To prevent bubbling, add pie weights (beans or rice) on top of the crust.

Parbake the crust for about 10 minutes.

For the buttermilk pie filling, cream together butter and sugar.

Add eggs to the buttermilk filling mixture.

Add more vanilla extract to the filling.

Mix in corn starch and flour.

Add a little salt to the filling mixture.

Pour in buttermilk and mix until combined.

Pour the buttermilk filling on top of the sweet potato mixture in the pie crust.

Bake the pie at 350°F for about an hour and 10 minutes.

Check the oven to ensure it is baking properly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens