Name: Buttermilk Sweet Potato Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups mashed sweet potatoes (about 2 medium sweet potatoes); 1 cup buttermilk; 3/4 cup sugar; 1/4 cup brown sugar; 2 large eggs; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1 (9-inch) pie crust, unbaked

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This Buttermilk Sweet Potato Pie is the perfect blend of creamy sweetness and warm spices. With its velvety smooth filling made from mashed sweet potatoes and buttermilk, all encased in a buttery, flaky crust, it’s a delightful dessert that’s sure to impress.

Ingredients

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup buttermilk

3/4 cup sugar

1/4 cup brown sugar

2 large eggs

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/2 teaspoon salt

1 (9-inch) pie crust, unbaked

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

Peel and chop the sweet potatoes, then boil them in a pot of water until tender, about 15-20 minutes. Drain and mash until smooth.

In a large bowl, combine the mashed sweet potatoes, buttermilk, sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, flour, and salt. Whisk until smooth and well-combined.

Pour the sweet potato mixture into the unbaked pie crust.

Bake for 45-50 minutes, or until the pie is set and a knife inserted into the center comes out clean. If the crust starts to brown too much, I cover the edges with foil.

Let the pie cool to room temperature before slicing and serving.

Servings and Timing

Servings: 8

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Variations

Add a topping: I sometimes like to add a dollop of whipped cream or a scoop of vanilla ice cream on top of each slice for extra indulgence.

Spices: If I want to make it a bit spicier, I’ll increase the cinnamon or add a pinch of ground cloves to enhance the flavor profile.

Nuts: To add a bit of crunch, I might sprinkle chopped pecans or walnuts on top of the pie before baking.

Storage/Reheating

Once the pie has cooled to room temperature, I store it in the refrigerator for up to 4 days. I usually cover it with plastic wrap or aluminum foil. When I’m ready to enjoy it again, I simply reheat individual slices in the microwave for about 20-30 seconds or warm the whole pie in a 350°F oven for 10-15 minutes.

FAQs

How do I make sure the pie filling is smooth?

I make sure to mash the sweet potatoes well and whisk the ingredients thoroughly in the bowl. If I notice any lumps, I use a hand mixer to smooth out the filling before adding it to the crust.

Can I make this pie ahead of time?

Yes, I often make this pie a day in advance. It keeps well in the refrigerator, and the flavors even improve after a day or two!

Can I freeze Buttermilk Sweet Potato Pie?

Absolutely! I freeze the pie after it has completely cooled, wrapping it tightly in plastic wrap and foil. To reheat, I bake it at 350°F for about 25 minutes or until warmed through.

Can I use a store-bought pie crust?

Yes, using a store-bought pie crust is totally fine and saves time. I like to opt for a frozen, unbaked pie crust for the best results.

How do I know when the pie is done baking?

I check the pie after about 45 minutes. If a knife inserted into the center comes out clean, the pie is done. If the crust is getting too brown, I cover the edges with foil and continue baking.

Conclusion

Buttermilk Sweet Potato Pie is one of those desserts that’s always a hit, no matter the occasion. Its rich, creamy filling, spiced just right, and encased in a flaky crust makes it a dessert I keep coming back to. Whether I’m serving it at Thanksgiving or just as a weekend treat, it’s always a guaranteed crowd-pleaser. I hope you give this recipe a try – I know you’ll love it as much as I do.

Recipe:

Buttermilk Sweet Potato Pie

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Print Recipe

Buttermilk Sweet Potato Pie is a comforting and delicious dessert made with a smooth, spiced filling of mashed sweet potatoes and tangy buttermilk, all nestled in a buttery, flaky crust. Perfect for holidays or cozy weekends, this dessert is a crowd-pleaser, offering the ideal balance of sweetness and warmth from cinnamon, nutmeg, and ginger.

Total Time: 1 hour 10 minutes
Yield: 8 servings

Instructions

Preheat the oven to 350°F (175°C).
Peel and chop the sweet potatoes. Boil them in a pot of water for about 15-20 minutes, or until tender. Drain and mash them until smooth.
In a large bowl, combine the mashed sweet potatoes, buttermilk, sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, flour, and salt. Whisk until smooth.
Pour the sweet potato mixture into the unbaked pie crust.
Bake for 45-50 minutes, or until the pie is set and a knife inserted into the center comes out clean. If the crust starts to brown too much, cover the edges with foil.
Let the pie cool to room temperature before slicing and serving.