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Buttermilk Sweet Potato Pie

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This Buttermilk Sweet Potato Pie is a rich and flavorful Southern dessert made with creamy mashed sweet potatoes, tangy buttermilk, brown sugar, and a blend of warming spices like cinnamon and nutmeg. Baked into a flaky pie crust, this pie has a custard-like filling that’s perfect for holidays or comfort food cravings.

Ingredients

Scale

For the Filling:

2 medium sweet potatoes, cooked and mashed (about 1½ cups)

1 cup buttermilk

¾ cup brown sugar, packed

¼ cup granulated sugar

½ cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

For the Crust:

1 pre-made pie crust (store-bought or homemade, 9-inch)

Instructions

1. Preheat and Prepare

  • Preheat your oven to 350°F (175°C).

  • Place the pie crust into a 9-inch pie dish and crimp the edges decoratively. Set aside.

2. Cook the Sweet Potatoes

  • Bake or boil 2 medium sweet potatoes until fork-tender.

  • Let them cool slightly, peel, and mash thoroughly until smooth (you’ll need about 1½ cups).

3. Make the Filling

  • In a large mixing bowl, combine the mashed sweet potatoes, buttermilk, brown sugar, granulated sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt.

  • Use a hand mixer or whisk to beat until the mixture is completely smooth and well blended.

4. Assemble the Pie

  • Pour the filling into the prepared pie crust.

  • Use a spatula to smooth the top evenly.

5. Bake

  • Bake in the preheated oven for 50–60 minutes, or until the filling is set and a knife inserted into the center comes out clean.

  • If the edges of the crust begin to brown too quickly, cover them with foil.

6. Cool and Serve

  • Let the pie cool completely on a wire rack.

  • Slice and serve at room temperature or chilled. Optional: Top with whipped cream or dust with cinnamon.

Notes

  • Fresh sweet potatoes work best. Avoid canned versions for optimal flavor and texture.

  • Use room-temperature ingredients for easier mixing and a smoother filling.

  • Don’t skip the cooling time—this helps the pie set properly before slicing.

  • Store leftovers in the refrigerator, covered, for up to 4 days.

  • Pie can be frozen for up to 2 months—wrap tightly in plastic and foil.

Find it online: https://claradelish.com/buttermilk-sweet-potato-pie/