Of course! Sweet Potato Buttermilk Pie is a Southern gem—a beautiful and delicious twist on classic sweet potato pie. The buttermilk adds a subtle tang that cuts through the sweetness and makes the filling incredibly smooth and light.
Here is a classic, foolproof recipe for this comforting dessert.
Southern Sweet Potato Buttermilk Pie
This pie features a velvety, spiced filling in a flaky, buttery crust. It’s like the best parts of sweet potato casserole and buttermilk chess pie had a baby.
Prep Time: 30 mins (plus cooling) | Cook Time: 55-70 mins | Total Time: 1 hour 25 mins + cooling
Servings: 8
Ingredients
For the Filling:
· 1 ½ cups cooked, mashed sweet potato (from about 2 medium sweet potatoes)
· ½ cup (1 stick) unsalted butter, softened
· ¾ cup granulated sugar
· ¾ cup packed light brown sugar
· 2 large eggs, at room temperature
· 1 tablespoon all-purpose flour
· 1 teaspoon vanilla extract
· 1 teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground ginger
· A pinch of salt
· 1 cup buttermilk, at room temperature
For the Assembly:
· 1 unbaked 9-inch pie crust, homemade or store-bought
Optional Garnish:
· Whipped cream
· Toasted pecans
Instructions
- Prepare Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, bake for 45-60 minutes until tender, then scoop out the flesh. Alternatively, peel, cube, and boil until tender (about 15 mins). Mash thoroughly until smooth and let cool. Reduce oven temperature to 350°F (175°C) for the pie.
- Prepare Crust: Place your unbaked pie crust in a 9-inch pie plate. Crimp the edges as desired. Place it in the refrigerator while you make the filling.
- Make the Filling: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
· Beat in the eggs, one at a time, until fully incorporated.
· Mix in the mashed sweet potato and vanilla extract.
· Add the flour, cinnamon, nutmeg, ginger, and salt, and mix until combined.
· Gently stir in the buttermilk until the filling is smooth and uniform. - Bake: Pour the filling into the unbaked pie shell. Place the pie on a baking sheet (to catch any potential drips).
· Bake at 350°F (175°C) for 55-70 minutes. The pie is done when the edges are set, but the center still has a slight jiggle (like Jell-O). A knife inserted near the center should come out mostly clean. - Cool Completely: This is crucial! Let the pie cool completely on a wire rack (for at least 3-4 hours) to allow the filling to set fully. If cut too early, it will be runny.
- Chill and Serve: For the cleanest slices, refrigerate the pie for a few hours or overnight before serving. Top with whipped cream and toasted pecans if desired.
Pro Tips for the Perfect Pie
· Avoid Strings: For the smoothest filling, after mashing, press the sweet potatoes through a fine-mesh sieve or use a food processor. This eliminates any stringy fibers.
· Room Temperature is Key: Using room-temperature eggs and buttermilk ensures they incorporate smoothly into the batter and help the pie bake evenly.
· Don’t Overbake: The carryover heat will continue to cook the center after you take it out of the oven. The “slight jiggle” in the center is your sign it’s done and won’t be overbaked and cracked.
· Prevent a Soggy Bottom:
· Par-bake (Optional but recommended): For an extra-crisp crust, blind bake it for 10-15 minutes before adding the filling.
· Bake on a Hot Sheet: Place a baking sheet in the oven while it preheats, then set your pie plate on the hot sheet to start cooking the bottom crust immediately.
· Flavor Variations:
· Bourbon: Add 1-2 tablespoons of bourbon with the vanilla for a delicious depth of flavor.
· Orange Zest: Add a teaspoon of fresh orange zest to brighten the flavor profile.
Enjoy this taste of Southern comfort! It’s a perfect dessert for Thanksgiving, holidays, or any day that needs a little extra sweetness.