Rich, velvety, and full of Southern soul, this Buttermilk Sweet Potato Pie is a true comfort dessert. The combination of creamy mashed sweet potatoes, tangy buttermilk, and warm spices creates a perfectly balanced filling — smooth, sweet, and irresistibly nostalgic. Whether it’s for Sunday dinner or a holiday feast, this pie will steal the show!
Ingredients
For the filling:
- 1½ cups mashed sweet potatoes (about 2 medium sweet potatoes)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- ¾ cup buttermilk
- ½ cup melted butter (unsalted)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
For the crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat the oven:
Set your oven to 350°F (175°C). Place your pie crust into a 9-inch pie pan and crimp the edges if desired. - Prepare the sweet potatoes:
Peel and cube the sweet potatoes, then boil in salted water until tender (about 15 minutes). Drain well and mash until smooth. Let cool slightly before mixing. - Make the filling:
In a large bowl, whisk together mashed sweet potatoes, sugar, brown sugar, eggs, buttermilk, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth and creamy. - Assemble the pie:
Pour the filling into the prepared pie crust, smoothing the top evenly with a spatula. - Bake:
Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean. The filling will puff slightly and settle as it cools. - Cool completely:
Allow the pie to cool on a wire rack for at least 1 hour. Chill before serving for the best texture. - Serve:
Top with whipped cream or a sprinkle of cinnamon sugar for a perfect finishing touch.
Pro Tips
- Use roasted sweet potatoes instead of boiled for a deeper caramelized flavor.
- Don’t skip the buttermilk — its tang balances the sweetness beautifully.
- Make ahead: this pie keeps well in the fridge for up to 3 days.
- For a little twist, add a splash of bourbon or maple syrup to the filling.
