For the Crust:
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
→ Blind-bake 10 minutes if your recipe calls for it
For the Filling:
- 2 lbs (about 3–4 medium) sweet potatoes, roasted and peeled
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs, room temperature
- 1 cup buttermilk (full-fat for best texture)
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
🍠 Sweet potato tip: Roast whole, unpeeled sweet potatoes at 400°F for 45–60 minutes until tender. Scoop out flesh—it should yield about 2 cups mashed.
Step-by-Step Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a baking sheet until very tender (45–60 minutes). Let cool, then peel and mash until smooth (no lumps!).
2. Make the Filling
Reduce oven to 350°F (175°C).
In a blender or food processor, combine mashed sweet potatoes, sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla. Blend until completely smooth—no fibrous bits!
💡 No blender? Use a hand mixer—but strain through a sieve for silkiness.
3. Fill & Bake
Pour filling into the prepared crust.
Bake for 55–65 minutes, until edges are set and center jiggles slightly (like Jell-O).
⏱️ Don’t overbake—it will continue to set as it cools.
If crust browns too quickly, tent loosely with foil.
4. Cool Completely
Let cool on a wire rack for at least 3–4 hours (preferably overnight).
❗ Buttermilk pies need time to set—serving warm = runny filling!
Tips for Pie Perfection
- Use room-temperature eggs—they blend smoothly and prevent lumps.
- Roast (don’t boil) sweet potatoes—boiling adds water and dilutes flavor.
- Strain the filling if using a mixer—ensures ultra-smooth texture.
- Make it ahead: Bake 1–2 days in advance—flavors meld beautifully.
- Serve chilled or room temp—never warm!
Serving Suggestions That Shine
- Classic: With whipped cream or vanilla ice cream
- Southern style: A dusting of cinnamon and a drizzle of sorghum syrup
- Holiday favorite: Garnish with candied pecans or toasted coconut
- Brunch twist: Serve with bacon or spiced coffee
Frequently Asked Questions (FAQs)
Q: Can I use canned sweet potatoes?
A: Yes—but drain and rinse well, then roast 10 minutes to concentrate flavor. Fresh is best!
Q: Why is my pie watery?
A: Likely from boiled (not roasted) potatoes or underbaking. Roasting removes moisture; bake until center is just set.
Q: Can I make it dairy-free?
A: Use coconut buttermilk (1 cup canned coconut milk + 1 tbsp lemon juice) and dairy-free butter.
Q: Can I freeze it?
A: Yes! Freeze cooled pie (untopped) for up to 2 months. Thaw in fridge overnight.
Q: Is this the same as pumpkin pie?
A: No! Sweet potato is richer, sweeter, and less watery—with a deeper, almost caramel-like flavor.
Final Thoughts: A Slice of Southern Soul
Sweet Potato Buttermilk Pie isn’t just dessert—it’s a celebration of heritage, harvest, and the quiet joy of homemade comfort. With its velvety texture, warm spices, and tangy depth, it’s the kind of pie that sparks conversation, earns recipe requests, and disappears before you can say “save a piece.”
So roast those sweet potatoes, blend that filling, and bake a pie that doesn’t just feed people—but brings them together.
Made this and felt that wave of nostalgia? I’d love to hear how it turned out! Did you serve it with pecans? Use a gingersnap crust? Share your pie triumph in the comments below—or tag me on social. And if you know someone who still thinks sweet potato pie is “just like pumpkin,” send them this recipe. You’ll change their mind—one silky slice at a time. 🍠🥧✨💛
