Sweet Potato Buttermilk Pie (Old-Fashioned, Creamy & Perfectly Spiced)
This Sweet Potato Buttermilk Pie is a Southern classic that combines the deep, earthy sweetness of roasted sweet potatoes with the tangy richness of buttermilk. The result is a silky-smooth filling, lightly spiced, baked in a flaky crust, and finished with a custard-like center that slices clean every time. If you’re looking for a comfort dessert that Google loves (long, structured, helpful), this is it.
Why This Sweet Potato Buttermilk Pie Is Special
- Creamier than regular sweet potato pie
- Balanced sweetness (not overly sugary)
- Tangy buttermilk adds depth and softness
- Perfect texture: firm edges, soft center
- Ideal for holidays, family dinners, or make-ahead desserts
Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust (homemade or high-quality store-bought)
For the Sweet Potato Filling
- 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
- ¾ cup granulated sugar
- ½ cup buttermilk (full-fat preferred)
- ½ cup unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional, for warmth)
- ¼ teaspoon salt
How to Prepare Sweet Potatoes (Best Method)
For the best flavor, roasting is highly recommended.
Roasting Method (Best):
- Preheat oven to 400°F (200°C).
- Pierce sweet potatoes with a fork.
- Place on a baking sheet and roast for 45–60 minutes until very soft.
- Cool slightly, peel, and mash until smooth.
Boiling Method (Faster):
- Peel, cube, and boil sweet potatoes until fork-tender.
- Drain very well before mashing to avoid watery filling.
Step-by-Step Instructions
1 Preheat the Oven
Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
2 Make the Filling
In a large bowl, whisk the mashed sweet potatoes until completely smooth. Add sugar and melted butter, mixing until glossy and well combined.
3 Add Eggs and Liquids
Add eggs one at a time, whisking after each addition. Pour in the buttermilk and vanilla extract and mix until creamy.
4 Spice It Right
Add cinnamon, nutmeg, ginger, cloves (if using), and salt. Stir gently until the mixture is silky and lump-free.
5 Fill the Crust
Pour the filling into the prepared pie crust. Smooth the top with a spatula.
6 Bake
Bake for 50–60 minutes, or until the center is set and slightly jiggles. A knife inserted near the center should come out mostly clean.
7 Cool Completely
Allow the pie to cool at room temperature for at least 2 hours before slicing. This helps the custard set properly.
Pro Tips for Perfect Results
- Use room-temperature eggs to avoid curdling
- Don’t overbake — the pie will firm up as it cools
- Cover crust edges with foil if browning too fast
- For extra smooth filling, blend the mixture briefly
Variations
- Bourbon Sweet Potato Pie: Add 1 tablespoon bourbon
- Coconut Version: Replace ¼ cup buttermilk with coconut milk
- Spiced Holiday Pie: Add a pinch of allspice and cardamom
- Gluten-Free: Use a gluten-free pie crust
Serving Suggestions
- Classic whipped cream
- Vanilla bean ice cream
- Caramel drizzle
- Toasted pecans on top
Storage & Make-Ahead
- Refrigerator: Up to 4 days, covered
- Freezer: Up to 2 months (wrap tightly)
- Thaw overnight in the fridge before serving
Frequently Asked Questions (FAQ)
Can I make this pie ahead of time?
Yes. It tastes even better the next day after flavors settle.
Can I replace buttermilk?
Yes. Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar.
Is this better than classic sweet potato pie?
If you love creamy, custard-style pies — absolutely yes.