Introduction

Buttermilk Sweet Potato Pie is one of those desserts that instantly brings comfort, nostalgia, and a true taste of Southern warmth. It’s the kind of pie that feels like it came straight from a grandmother’s kitchen—silky smooth, lightly sweet, and beautifully balanced with tangy buttermilk and warm spices. Unlike traditional sweet potato pie, this version gets an extra lift from the buttermilk, which adds creaminess, depth, and a subtle brightness that makes every bite unforgettable.

Whether you’re preparing this pie for Thanksgiving, Christmas, Sunday dinner, or simply because you’re craving a down-home classic, Buttermilk Sweet Potato Pie delivers the perfect harmony of texture and flavor. The sweet potatoes bring natural richness, the buttermilk adds a delicate tang, and the spices—cinnamon, nutmeg, and vanilla—tie everything together into a perfectly cozy dessert.

This pie slices beautifully, bakes evenly, and sets into a velvety smooth custard-like filling that melts in your mouth. It’s simple, comforting, timeless, and absolutely show-stopping. If you’re searching for a soulful dessert that wins every heart at the table, this Buttermilk Sweet Potato Pie is perfection in every way.

Ingredients:

For the Filling:

• 2 cups mashed cooked sweet potatoes
• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Preparation:

Step 1: Prepare the Sweet Potatoes

Cook your sweet potatoes until fork-tender. You can bake, boil, or microwave them. Once soft, peel and mash until smooth with no chunks. This ensures a silky pie filling.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, sugar, eggs, buttermilk, and vanilla extract. Mix until fully combined and smooth.

Step 3: Add the Sweet Potatoes

Stir the mashed sweet potatoes into the mixture. Whisk thoroughly to remove any lumps. The smoother the mixture, the creamier your pie will turn out.

Step 4: Add Spices and Salt

Mix in the cinnamon, nutmeg, and salt. These warm spices add depth and bring out the natural sweetness of the potatoes.

Step 5: Fill and Bake

Pour the filling into your unbaked pie crust. Smooth the top with a spatula.
Bake at 350°F (175°C) for 50–60 minutes, or until the center is set but still slightly jiggly. The pie will firm up as it cools.

Variation:

• Maple Sweet Potato Pie: Add 2 tablespoons maple syrup for a deeper caramelized sweetness.
• Brown Sugar Version: Replace granulated sugar with light brown sugar for a richer, molasses-like flavor.
• Spiced Holiday Pie: Add a pinch of ginger and cloves for a more festive, aromatic profile.
• Marshmallow Topping: Add a layer of mini marshmallows during the last 10 minutes of baking for a sweet, toasted finish.
• Pecan Crunch: Sprinkle chopped pecans over the filling before baking for texture and nuttiness.

COOKING Note:

For the creamiest filling, do not overbake the pie. Remove it from the oven when the center still has a slight wiggle. Allowing it to cool fully at room temperature ensures a silky, custard-like set. Using room-temperature ingredients also helps the filling blend seamlessly.

Serving Suggestions:

• Serve warm with fresh whipped cream or a scoop of vanilla ice cream.
• Drizzle with caramel sauce for a decadent touch.
• Excellent with a cup of coffee, tea, or hot apple cider.
• Perfect centerpiece for holiday dessert tables or Sunday family dinners.

Tips:

• If your pie crust browns too quickly, cover the edges with foil halfway through baking.
• Avoid stringy sweet potatoes by mashing them while they’re still hot.
• Let the pie cool at least 2 hours before slicing for clean, perfect slices.
• Buttermilk adds tang—don’t replace it with regular milk unless absolutely necessary.

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Nutritional Information (Approximate, per slice):

Calories: 310

Protein: 4g

Sodium: 190mg

FAQs

1. Can I use canned sweet potatoes?

Yes, but drain them well and mash until completely smooth. Fresh sweet potatoes give the best flavor.

2. What can I use instead of buttermilk?

You can make a substitute using 1/2 cup milk + 1 teaspoon vinegar or lemon juice, but real buttermilk delivers the best texture.

3. How do I know when the pie is done?

The edges should be set, and the center should have a gentle wobble. It will continue firming up as it cools.

4. Can I make this pie ahead of time?

Absolutely. It tastes even better the next day. Store covered in the refrigerator for up to 4 days.

5. Can this pie be frozen?

Yes—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion

This Buttermilk Sweet Potato Pie captures everything we love about Southern baking—simple ingredients, rich flavor, and a warm, comforting texture that brings people together. The blend of sweet potatoes, buttermilk, butter, and warm spices creates a perfectly smooth and flavorful filling that feels both old-fashioned and timeless. Whether you’re making it for a holiday feast, a family celebration, or just because you’re craving something sweet and cozy, this pie is guaranteed to impress every single time.

If you’re searching for a sweet potato pie recipe that delivers depth, creaminess, and unforgettable flavor, this Buttermilk Sweet Potato Pie truly is perfection.

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