Buttermilk sweet potato pie is a smooth, spiced custard of mashed sweet potatoes and tangy buttermilk baked in a flaky crust, with a velvety texture and a warm cinnamon and nutmeg flavor.
It is a Southern favorite that suits Thanksgiving and Sunday dinners alike. A store bought crust keeps the work light, so you spend your time on the filling, and the pie serves eight.
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Why This Buttermilk Sweet Potato Pie Recipe Works
Buttermilk adds a gentle tang that keeps the filling from tasting too sweet and gives the custard a soft, creamy texture.
Using both white and brown sugar brings caramel notes, while a quarter cup of melted butter adds richness and a silky finish.
The filling mixes in one bowl without a mixer, and the eggs set it into clean, sliceable wedges once the pie cools.
Ingredients for Buttermilk Sweet Potato Pie
- You need one nine inch deep dish pie crust, two cups of mashed sweet potatoes, one cup of buttermilk, three quarters of a cup of sugar, half a cup of brown sugar, three large eggs, and a quarter cup of melted butter.
- Season with one teaspoon of vanilla, one teaspoon of cinnamon, half a teaspoon of nutmeg, and a quarter teaspoon of salt. Roast or boil the sweet potatoes until very soft, then mash them until completely smooth.
Sweet potatoes. Smooth mashed potatoes supply natural sweetness, color, and body to the custard.
Buttermilk. It adds tang and moisture that keep the filling creamy and balanced.
Eggs. They set the filling into a sliceable custard as the pie bakes and cools.
Brown sugar. It brings a molasses depth that pairs well with the warm spices.
Cinnamon and nutmeg. These classic pie spices give the filling its familiar autumn aroma.
How to Make Buttermilk Sweet Potato Pie
1. Heat the oven. Heat the oven to 350 degrees F and set the pie crust on a rimmed baking sheet.
2. Mix the filling. Whisk the mashed sweet potatoes with the buttermilk, both sugars, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt until completely smooth.
3. Fill the crust. Pour the filling into the crust and smooth the top.
4. Bake the pie. Bake for fifty five to sixty minutes until the center is nearly set and reaches 160 F, covering the edges with foil if they brown too fast.
5. Cool completely. Cool the pie on a rack for two hours before slicing so the custard finishes setting.
How to Serve Buttermilk Sweet Potato Pie
Slice the pie and serve it plain or with whipped cream and a sprinkle of cinnamon. It belongs on a holiday dessert table with a pumpkin spice loaf and a baked pumpkin cheesecake. For more pies try a Dutch apple pie or a layered banana cream pie.
How to Store and Reheat Buttermilk Sweet Potato Pie
Cool the pie completely, cover it loosely, and refrigerate for up to four days because the filling contains eggs and milk. Serve it chilled or let slices stand for fifteen minutes at room temperature. Freezing the baked pie is not recommended, since the custard can turn watery. Wrap individual slices in plastic if you plan to take them to work or school, and let them stand briefly before eating so the flavors open up.
Tips and Variations for Buttermilk Sweet Potato Pie
Flag the allergens. This pie contains wheat, eggs, and milk, so check every label on the crust and buttermilk.
Do not taste raw. Do not taste the filling before baking, because it contains raw eggs.
Bake to temperature. The custard is done at 160 F in the center, so use a thermometer if you are unsure.
Mash until smooth. Lumps or strings in the sweet potatoes show up in the finished pie, so press them through a sieve if needed.
Shield the crust. A foil ring on the edges stops the crust from burning during the long bake.
Cool slowly. Cooling at room temperature helps prevent cracks across the surface.
Add a topping. Whipped cream with a pinch of cinnamon or a little toasted pecans adds a nice finish. A drizzle of maple syrup over the whipped cream is another option that suits the sweet potato flavor.
Check trusted guidance. Read the FDA safe food handling guidance for egg dish safety.
Frequently Asked Questions About Buttermilk Sweet Potato Pie
What Is Buttermilk Sweet Potato Pie?
It is a custard pie made with mashed sweet potatoes, buttermilk, eggs, sugar, and spices.
How Do I Know Buttermilk Sweet Potato Pie Is Done?
The center should jiggle slightly and read 160 F on a thermometer, then it sets as it cools.
Can I Make Buttermilk Sweet Potato Pie Ahead of Time?
Yes, bake it a day ahead and keep it covered in the refrigerator.
Can I use canned sweet potatoes?
Yes, drain them well and mash them smooth, using two cups.
Why did my pie crack?
Overbaking or cooling too fast causes cracks, so pull it when the center barely jiggles.
Buttermilk Sweet Potato Pie
Equipment
- Pie plate 9 inch deep dish
- Mixing bowl
- Whisk
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 1 deep dish pie crust 9 inch, store bought or homemade
- 2 cup mashed sweet potatoes very smooth
- 1 cup buttermilk
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- ¼ cup butter melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Instructions
Cooking
- Heat. Heat the oven to 350 F and place the crust on a baking sheet.
- Whisk. Mix the filling ingredients until smooth.
- Fill. Pour the filling into the crust.
- Bake. Bake 55 to 60 minutes until the center reaches 160 F.
- Cool. Cool 2 hours before slicing.
