Description
A rich, velvety Southern-style pie combining smooth sweet potatoes, warm spices, and the gentle tang of buttermilk. This pie bakes into a custard-like filling with a buttery crust—comforting, nostalgic, and perfect for holidays or cozy gatherings.
Introduction
Sweet Potato Buttermilk Pie is a treasured Southern classic, blending the earthy sweetness of mashed sweet potatoes with the bright acidity of buttermilk for a beautifully balanced dessert. Think of it as a cross between traditional sweet potato pie and old-fashioned chess pie—deeply flavored, lightly spiced, and wonderfully creamy.
With simple ingredients and reliable steps, this pie is ideal for family dinners, Thanksgiving, potlucks, or any moment that calls for a slice of warm, homemade comfort.
Why You’ll Love This Recipe
- Silky, custard-like filling with warm spices
- Buttermilk adds depth, balance, and smoothness
- Simple, beginner-friendly method
- Uses pantry staples and everyday ingredients
- Perfect make-ahead dessert
- Flaky, buttery crust with a rich, tender filling
Ingredients
For the Filling
- 1 ½ cups mashed sweet potato (from ~2 medium sweet potatoes)
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
- 1 cup buttermilk, at room temperature
For the Assembly
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Optional Garnish
- Whipped cream
- Toasted pecans
Instructions
1. Cook the Sweet Potatoes
Preheat oven to 400°F (200°C).
Pierce sweet potatoes and bake for 45–60 minutes until soft.
(Alternatively, peel, cube, and boil for ~15 minutes.)
Mash until completely smooth and let cool.
Reduce oven temperature to 350°F (175°C).
2. Prepare the Pie Crust
Place the unbaked crust into a 9-inch pie pan.
Crimp edges and refrigerate while preparing the filling.
(Optional: blind bake the crust 10–15 minutes for extra crispness.)
3. Make the Filling
Cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well.
Mix in the sweet potatoes and vanilla.
Add flour, cinnamon, nutmeg, ginger, and salt.
Stir in the buttermilk gently until smooth and creamy.
4. Fill and Bake
Pour filling into the pie crust.
Place the pie on a baking sheet to catch drips.
Bake at 350°F (175°C) for 55–70 minutes.
The edges will be set, and the center should have a slight jiggle.
5. Cool Completely
Let cool for 3–4 hours to allow the custard to set fully.
6. Chill and Serve
Refrigerate for cleaner slices.
Serve with whipped cream and toasted pecans.
Variations
- Bourbon twist: Add 1–2 tablespoons of bourbon with the vanilla.
- Orange zest: Add 1 teaspoon grated orange zest for brightness.
- Spiced version: Increase cinnamon slightly or add allspice.
- Toasted coconut topping: Sprinkle lightly for texture and sweetness.
Tips for Best Results
- Push sweet potatoes through a fine mesh sieve for a perfectly smooth filling.
- Use room-temperature ingredients for even mixing.
- Do not overbake—remove when the center still jiggles gently.
- Bake the pie on a preheated baking sheet to avoid a soggy crust.
Serving Suggestions
- Serve chilled or room temperature with whipped cream.
- Top with toasted pecans for crunch.
- Pair with hot tea, coffee, or a holiday dinner spread.
FAQs
Why does my pie crack?
It was likely overbaked. Take it out when the center is still wobbly.
Can I make this ahead?
Yes! It’s even better the next day. Chill overnight for perfect slices.
Conclusion
This Sweet Potato Buttermilk Pie captures the heart of Southern baking—simple ingredients, warm spices, creamy texture, and comforting flavor. Whether for the holidays or a cozy family meal, this pie delivers nostalgia, richness, and homestyle sweetness in every bite.