Buttermilk Sweet Potato Pie Recipe
If you’re searching for a show-stopping Southern dessert that’s equal parts creamy, comforting, and packed with nostalgic flavor, you have to try Buttermilk Sweet Potato Pie. This classic, deeply spiced custard pie brings together silky roasted sweet potatoes, tangy buttermilk, and a hint of warm cinnamon and nutmeg, all baked into a flaky pie crust. Each bite offers a sweet hug from the South, putting the spotlight on wholesome ingredients and a velvety-smooth filling that’s impossible to resist.
Ingredients You’ll Need
What makes this Buttermilk Sweet Potato Pie truly special is how a handful of everyday pantry staples come together beautifully. Every ingredient plays a key role, creating the pie’s irresistible flavor, ultra-creamy texture, and sunny color.
- Unbaked 9-inch pie crust: This is your canvas—use a quality store-bought crust for speed, or go homemade if you want extra flaky goodness.
- Mashed cooked sweet potatoes (1 1/2 cups): Roasted sweet potatoes add deep flavor and ultra-smooth texture. About two medium potatoes will do.
- Unsalted butter (1/2 cup, melted): Butter brings richness and helps meld all those holiday flavors together.
- Granulated sugar (3/4 cup): Balances the natural sweetness of the potatoes and gives the filling just the right level of sweetness.
- Light brown sugar (1/4 cup, packed): Adds caramel notes and moisture for that classic Southern custard taste.
- Large eggs (3): Eggs bind the filling and bake into a custardy, sliceable pie.
- Buttermilk (3/4 cup): The star player—brings creamy tang and is the defining element of Buttermilk Sweet Potato Pie.
- Vanilla extract (1 teaspoon): For round, mellow flavor that always elevates pie fillings.
- Ground cinnamon (1/2 teaspoon): Adds cozy, warming notes and that signature sweet potato aroma.
- Ground nutmeg (1/4 teaspoon): A pinch of nutmeg accentuates the pie’s old-fashioned spirit.
- Salt (1/4 teaspoon): Just enough to make all the flavors pop and keep the sweetness in check.
How to Make Buttermilk Sweet Potato Pie
Step 1: Roast and Mash the Sweet Potatoes
For the richest flavor and smoothest filling, start by roasting your sweet potatoes until they’re fork-tender and caramelized. Once cool enough to handle, peel and mash until creamy. If you’re short on time, microwaving will work, but roasting really shines in this pie.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together your warm mashed sweet potatoes and melted butter. This helps the butter meld right into the potatoes, creating a lush base for the other ingredients.
Step 3: Mix in the Sugars and Eggs
Next, add both the granulated and brown sugars, followed by the eggs. Whisk everything thoroughly until your mixture is well-blended and slightly fluffy—this step ensures a smooth, custardy texture for your Buttermilk Sweet Potato Pie.
Step 4: Add Buttermilk and Flavorings
Pour in the buttermilk, vanilla extract, cinnamon, nutmeg, and salt. Use a hand mixer or whisk to blend until everything is silky and cohesive. Don’t rush here—the smoother your filling, the more luxurious your finished pie will be.
Step 5: Assemble and Bake
Spoon the filling into your unbaked pie crust, smoothing the top with a spatula. Pop the pie into a preheated 350°F (175°C) oven for 50–60 minutes. If the crust edges brown quickly, loosely cover them with foil during the final stretch. The pie is ready when the center barely jiggles and a toothpick comes out clean.
Step 6: Cool and Slice
Let your Buttermilk Sweet Potato Pie cool completely on a wire rack. This crucial step lets the custard set, making for tidy slices and perfect texture. Serve at room temperature or chilled—both ways are delightful!
How to Serve Buttermilk Sweet Potato Pie
Garnishes
While Buttermilk Sweet Potato Pie is stunning all on its own, a big dollop of freshly whipped cream takes it to the next level. Try a dusting of cinnamon or a sprinkle of toasted pecans for extra flair and crunch.
Side Dishes
This pie truly shines as a holiday dessert, but it’s also right at home paired with simple vanilla ice cream. For a Southern feast, try serving it after roast chicken or alongside a medley of Thanksgiving classics.
Creative Ways to Present
If you want to really impress, cut your Buttermilk Sweet Potato Pie into mini squares and serve on a dessert tray. Or bake in individual tart pans for a charming, personal touch at parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices snugly in plastic wrap and store in the refrigerator for up to 4 days. The flavors meld and deepen with time, so your next-day pie just might be even better!
Freezing
Yes, you can freeze Buttermilk Sweet Potato Pie! Let the pie cool completely, wrap tightly with foil, then slide into a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
To gently rewarm, pop slices into a low oven (about 300°F) for 10–15 minutes or until warmed through. If you prefer your pie cold or at room temp, it’s delicious that way, too.
FAQs
Can I use canned sweet potatoes for Buttermilk Sweet Potato Pie?
Canned sweet potatoes will work in a pinch, but for the most vibrant flavor and best texture, roasting fresh sweet potatoes at home really makes this pie sing.
What does buttermilk do in this pie?
Buttermilk gives the filling its signature tang and creamy texture, which balances the sweetness of the potatoes and brings an old-fashioned Southern flair to every bite.
How do I know when my pie is done?
The center of the pie should be just set with a slight jiggle and a toothpick inserted near the center should come out mostly clean. If the crust browns too fast, cover the edges with foil.
Can I make this pie a day in advance?
Absolutely! In fact, letting the Buttermilk Sweet Potato Pie rest overnight in the fridge enhances the flavor. Just allow it to come to room temperature before serving for the best texture.
Can I make this recipe gluten-free?
Yes, simply use your favorite gluten-free pie crust recipe or a quality store-bought gluten-free crust—everything else in the filling is naturally gluten-free.
Final Thoughts
This Buttermilk Sweet Potato Pie is a heartfelt Southern classic that always delights, whether you’re making it for Thanksgiving, Sunday supper, or just because. Give it a try—your kitchen will smell like pure comfort, and your guests will beg for seconds!
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Buttermilk Sweet Potato Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of Buttermilk Sweet Potato Pie, a classic Southern dessert perfect for any occasion. This homemade pie features a creamy, spiced filling made with mashed sweet potatoes and buttermilk, all nestled in a flaky pie crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling:
- 1 1/2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix the filling: In a large bowl, combine the sweet potatoes and melted butter. Add sugars, eggs, buttermilk, vanilla, spices, and salt. Mix until smooth.
- Fill the crust: Pour the filling into the unbaked pie crust and smooth the top.
- Bake: Bake for 50–60 minutes until set. Cover edges with foil if browning too quickly.
- Cool and serve: Let the pie cool completely before slicing. Serve at room temperature or chilled, topped with whipped cream if desired.
Notes
- For best flavor, roast the sweet potatoes instead of boiling.
- The pie can be made a day ahead and refrigerated. Bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
