Buttermilk Sweet Potato Pie

Prep Time: 25 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: ~3.5 hours
Servings: 8
Cuisine: Southern American
Category: Dessert / Pie
Best For: Holidays, fall baking, family gatherings

Introduction

Buttermilk Sweet Potato Pie is a classic Southern dessert that’s creamy, custardy, slightly tangy, and perfectly sweet. The sweet potatoes provide natural richness and depth, while buttermilk adds that signature Southern tang. A touch of warm spices — cinnamon, nutmeg, and vanilla — tie it all together in a buttery, flaky crust.

This pie is similar to pumpkin pie, but with more body, soul, and a natural caramel flavor from the sweet potatoes. It’s a staple at Thanksgiving tables, but it’s just as delicious year-round.

Ingredients

For the Pie Filling:

• 1 cup mashed sweet potatoes (from about 2 medium sweet potatoes)
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 3 large eggs
• ¾ cup buttermilk
• 1½ teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Crust (or use store-bought):

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 3–4 tablespoons ice water

Shortcut: Use a store-bought 9-inch deep-dish pie shell if preferred.

Instructions

Step 1: Prep the Sweet Potatoes

1. Roast or boil your sweet potatoes until fork tender:
   • Roast: Pierce and bake at 400°F for 45–60 minutes.
   • Boil: Peel, cube, and boil for 15–20 minutes.
2. Cool slightly and mash until smooth. Measure out 1 cup for the recipe.

Step 2: Make the Pie Crust (Optional)

1. In a mixing bowl, combine flour and salt.
2. Cut in the cold butter with a pastry cutter or fork until crumbly.
3. Add ice water 1 tablespoon at a time, mixing just until dough forms.
4. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
5. Roll out on a floured surface and fit into a 9-inch pie plate. Trim and crimp the edges. Refrigerate until ready to fill.

Tip: For an extra flaky crust, freeze it for 10 minutes before baking.

Step 3: Make the Filling

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the mashed sweet potato, melted butter, sugars, and eggs until smooth.
3. Add buttermilk, vanilla, cinnamon, nutmeg, and salt.
4. Whisk until fully combined and silky.

Step 4: Fill and Bake

1. Pour the filling into your prepared (unbaked) pie crust.
2. Bake for 50–60 minutes, or until:
   • The center is mostly set (a slight jiggle is okay)
   • A knife inserted near the center comes out clean

Tip: Cover the crust edges with foil or a pie shield if they brown too quickly.

Step 5: Cool and Serve

1. Let the pie cool completely at room temperature for at least 2 hours.
2. Serve as-is or with a dollop of whipped cream or vanilla ice cream.

For best texture, refrigerate at least 4 hours or overnight before serving.

Storage

• Refrigerator: Store covered for up to 4–5 days
• Freezer: Freeze for up to 2 months (wrap tightly in plastic + foil)
• To Serve from Freezer: Thaw overnight in fridge; bring to room temp before serving

Nutrition Info (Per Slice – Approximate)

Nutrition will vary slightly depending on crust and serving size.

Tips & Variations

• No buttermilk? Make a substitute: mix ¾ cup milk + 2 tsp lemon juice or vinegar. Let sit for 5 minutes.
• Make it spicier: Add a pinch of cloves or allspice for more warmth.
• Don’t like crust? Bake in ramekins for a crustless version!
• Gluten-free option: Use a gluten-free pie crust or crustless.
• Make it richer: Add 1–2 tbsp bourbon or dark rum to the filling for depth.

Final Thoughts

Buttermilk Sweet Potato Pie is soul food at its finest — rich, creamy, tangy, sweet, and loaded with warmth and comfort. It’s the kind of dessert that makes you close your eyes after that first bite. Whether you’re making it for a celebration or just because it’s a Tuesday and you need something beautiful in the oven — this pie delivers.

Easy to make. Hard to resist. Always a crowd-pleaser.