Imagine a pie so silky and comforting that one slice instantly reminds you of family gatherings, warm kitchens, and slow Southern afternoons. This Sweet Potato Buttermilk Pie brings together earthy roasted sweet potatoes, the creamy tang of buttermilk, and a perfectly spiced custard that melts the moment it hits your tongue. It’s smooth, rich, and overflowing with cozy flavor. What makes this pie stand out is its simplicity—no complicated steps, no fuss, just honest ingredients transforming into something unforgettable. Whether you’re planning a holiday dinner or just craving a homemade treat, this classic dessert fits right into any sweet moment.
🧾 Ingredients
For the Crust
| Ingredient | Quantity |
|---|---|
| Unbaked pie crust (homemade or store-bought) | 1 (9-inch) |
| Blind-bake if needed | 10 minutes |
For the Filling
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (roasted and peeled) | 2 lbs (about 3–4 medium) |
| Granulated sugar | ¾ cup |
| Light brown sugar, packed | ½ cup |
| Eggs, room temperature | 3 large |
| Full-fat buttermilk | 1 cup |
| Unsalted butter, melted and cooled | ½ cup |
| Ground cinnamon | 1½ tsp |
| Ground ginger | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Ground cloves | ¼ tsp |
| Fine sea salt | ½ tsp |
| Pure vanilla extract | 1 tsp |
Roasting Tip: Bake whole sweet potatoes at 400°F (200°C) for 45–60 minutes until soft. Scoop out the flesh to get about 2 cups mashed.
👩🍳 Instructions
1. Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Prick each potato with a fork and roast on a baking sheet for 45–60 minutes, or until completely tender. Let them cool, peel, and mash until smooth.
2. Make the Filling
Lower the oven heat to 350°F (175°C). In a blender or food processor, combine the mashed sweet potatoes, both sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla. Blend until the mixture is creamy and perfectly smooth. If you’re not using a blender, mix with a hand mixer and strain afterward for a flawless texture.
3. Fill & Bake
Pour the filling into your prepared pie crust. Bake for 55–65 minutes, until the edges are firm but the center still gives a soft jiggle. If the crust browns too fast, loosely tent it with foil.
4. Cool Completely
Cool the pie on a wire rack for 3–4 hours, or leave it overnight to let the custard set and the flavors develop even more.
