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Buttermilk Sweet Potato Pie

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Buttermilk Sweet Potato Pie is a classic Southern dessert featuring a silky, spiced sweet potato filling enriched with tangy buttermilk, baked in a flaky pie crust for a perfectly balanced sweet and creamy treat.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 2 cups mashed cooked sweet potatoes (about 2–3 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and set aside.
  2. In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, and melted butter. Mix until smooth.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in buttermilk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully incorporated and creamy.
  5. Pour the filling into the prepared pie crust and smooth the top.
  6. Bake for 50–60 minutes, or until the center is set and a knife inserted in the middle comes out clean.
  7. Allow to cool completely before slicing. Serve plain or topped with whipped cream.

Notes

  • For a deeper flavor, roast sweet potatoes instead of boiling them.
  • Ensure sweet potatoes are mashed until completely smooth for the best texture.
  • Pie can be made a day ahead and stored in the refrigerator.
  • Leftovers can be stored in the fridge for up to 4 days.

Nutrition

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