“Classic Sweet Potato & Buttermilk Pie”

Picture the rich, comforting taste of sweet potato pie, now elevated with a silky, creamy texture and a gentle tang from buttermilk. This Sweet Potato Buttermilk Pie is a Southern favorite, blending naturally sweet roasted sweet potatoes with the bright creaminess of buttermilk, all nestled in a golden, flaky crust and spiced to perfection.

This isn’t your typical pumpkin-style pie—its custard carries warm caramel notes and earthy depth, melting smoothly with every bite. And the best part? It’s simple to make: roast, mash, blend, and bake—no boiling or straining required.

Perfect for holidays, special occasions, or a cozy weekend treat, each slice is pure comfort.

Ingredients

Crust

• 1 (9-inch) unbaked pie crust, homemade or store-bought

Optional: blind-bake for 10 minutes if your crust recipe suggests it

Filling

• Sweet potatoes – 2 lbs (about 3–4 medium, roasted and peeled)
• Granulated sugar – ¾ cup
• Light brown sugar, packed – ½ cup
• Eggs – 3 large, room temperature
• 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
• Vanilla extract – 1 tsp

Roasting tip: Bake whole, unpeeled sweet potatoes at 400°F (200°C) for 45–60 minutes until tender. Scoop out about 2 cups of flesh for the filling.

Instructions

1. Roast Sweet Potatoes
   Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Roast 45–60 minutes until soft. Cool, peel, and mash until completely smooth.
2. Prepare Filling
   Reduce oven to 350°F (175°C).
   In a blender or food processor, combine mashed sweet potatoes, both sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla. Blend until smooth and creamy. 💡 No blender? Use a hand mixer and pass the mixture through a fine mesh sieve for a silky custard.
3. Fill and Bake
   Pour filling into the prepared crust.
   Bake 55–65 minutes, until edges are set and the center jiggles slightly like soft gelatin. ⏱️ Tip: Avoid overbaking—pie firms as it cools.
   🛡️ If crust browns too quickly, loosely cover with foil.
4. Cool Fully
   Let the pie cool on a wire rack for 3–4 hours, or ideally overnight, to set completely and allow flavors to meld.