Homey Buttermilk Sweet Potato Pie Recipe for Cozy Baking Days

Warm autumn afternoons call for comfort baking with this decadent buttermilk sweet potato pie that promises pure southern charm.

Rich, velvety sweet potato blends seamlessly into a creamy buttermilk custard that melts in your mouth.

Generations of home cooks have perfected this classic dessert with simple, wholesome ingredients.

The golden-brown crust cradles a silky smooth filling that whispers of cinnamon and nutmeg.

Seasonal sweet potatoes transform this pie into a celebration of harvest flavors and traditional baking.

Each slice carries memories of family gatherings and shared moments around the table.

Prepare to savor a slice of pure, homemade happiness that connects you to time-honored culinary traditions.

Pie-Making Steps for a Buttermilk Sweet Potato Dessert

• Boil and Mash Sweet Potatoes

Toss sweet potatoes into a bubbling pot of water. Cook until they’re super soft and can be easily pierced with a fork. Drain and transform them into a creamy, smooth mash using a masher or food processor.

• Create Dreamy Filling

Whip together the silky potato mash with buttermilk, sugars, eggs, and a parade of warm spices. Beat the mixture until it’s velvety smooth and looks like liquid gold. A quick dash of salt will make the flavors pop.

• Dress the Pie Crust

Gently nestle your pie crust into a waiting dish. Whether store-bought or homemade, make sure it’s snug and ready for its sweet potato filling. Give the edges a playful crimp for some extra charm.

• Fill and Smooth

Pour the luscious sweet potato mixture into the crust. Use a spatula to create a perfectly even landscape of deliciousness.

• Bake to Perfection

Slide the pie into a 350F oven. Let it dance and bubble for about an hour. You’ll know it’s done when the center looks set and a toothpick comes out clean. The edges should wear a golden-brown jacket.

• Chill and Serve

Let the pie cool completely. For maximum flavor, refrigerate for a few hours. Serve with a cloud of whipped cream or a scoop of vanilla ice cream. Enjoy the sweet, spicy comfort of this Southern classic.

Tips to Perfect the Flavor of Sweet Potato Pie

• Smooth out filling with a spatula to prevent air bubbles and create a professional look.
• Prepare pie filling a day ahead and refrigerate to intensify sweet potato flavors and save time on baking day.
• Substitute regular flour with almond flour or gluten-free flour blend to accommodate wheat-sensitive diets.
• Experiment with alternative warm spices like cardamom or allspice to create unique flavor profiles while maintaining the pie's classic essence.
• Top with candied pecans, marshmallow drizzle, or caramel sauce for an elevated dessert experience that adds texture and extra indulgence.

Sweet Ways to Serve Buttermilk Sweet Potato Pie

• Cozy Thanksgiving Centerpiece: Showcase this golden-brown sweet potato pie as the star of your holiday table, surrounded by autumn-colored decorative gourds and cinnamon sticks.
• Festive Dessert Pairing: Complement the pie with a warm mug of spiced apple cider or a rich bourbon-infused coffee to enhance the warm, comforting flavors of the sweet potato filling.
• Elegant Plating Presentation: Serve individual slices on vintage dessert plates, garnished with a light sprinkle of ground cinnamon and a small mint leaf for a touch of fresh color and added visual appeal.
• Decadent Ice Cream Topping: Crown each slice with a generous scoop of cinnamon or maple walnut ice cream, creating a luxurious contrast between the warm pie and cool, creamy topping.

Storing Buttermilk Sweet Potato Pie the Right Way

• Store the buttermilk sweet potato pie in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 4-5 days. Keep the pie away from strong-smelling foods to maintain its delicate flavor profile.
• Prepare the pie filling up to 2 days in advance and store it in the refrigerator. When ready to bake, simply pour into the pie crust and follow the baking instructions for a convenient and time-saving approach.
• Wrap the cooled pie completely in plastic wrap, then add a layer of aluminum foil to prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to maintain the best texture and taste.
• For the most delightful experience, let the pie sit at room temperature for 15-20 minutes before serving. This allows the flavors to soften and become more pronounced, creating a more enjoyable dessert experience that brings out the sweet potato's rich, creamy texture.

FAQs

• What makes buttermilk different in this sweet potato pie recipe?

Buttermilk adds a tangy, rich flavor and helps create a smoother, more tender texture in the pie filling. It also helps balance the sweetness of the sweet potatoes and provides a subtle complexity to the overall taste.

• Can I use canned sweet potatoes instead of fresh ones?

While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potatoes in a pinch. Just make sure to drain them well and mash them thoroughly before mixing with other ingredients.

• How do I know if the pie is fully baked?

The pie is done when the center is set but still has a slight jiggle, and a toothpick inserted into the center comes out clean. The edges of the crust should be golden brown, and the filling should look firm but not completely solid.

• Is this pie suitable for people with dietary restrictions?

The traditional recipe contains eggs, dairy, and gluten. For those with dietary restrictions, you’ll need to make substitutions like using gluten-free pie crust, non-dairy milk alternatives, and egg replacers to accommodate specific dietary needs.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 340 kcal

Servings: 9

Ingredients That Make Buttermilk Sweet Potato Pie Special

• Sweet Potatoes: Rich, creamy stars of the pie that provide smooth texture and natural sweetness; select firm, unblemished potatoes with deep orange color for best flavor.
• Buttermilk: Adds tangy richness and helps create incredibly tender, moist filling; choose full-fat version for maximum creaminess.

• Granulated Sugar, Brown Sugar: Layered sweetness that caramelizes beautifully; brown sugar adds deeper molasses undertones.
• Cinnamon, Nutmeg, Ginger: Warm, aromatic spices that elevate the pie's complexity; use freshly ground for most intense flavor.
• Vanilla Extract: Rounds out flavors and enhances overall sweetness; opt for pure extract over artificial versions.

• Eggs: Act as crucial binding agent to set pie filling and create silky consistency; use room temperature eggs for smoother mixing.
• Flour: Helps stabilize filling and prevent liquid separation; all-purpose works perfectly.
• Melted Butter: Adds rich, luxurious mouthfeel and helps bind ingredients.
• Salt: Tiny pinch balances sweetness and intensifies other flavors.

Must-Have Tools for Baking Buttermilk Sweet Potato Pie

• Mixing Bowl: Large bowl for combining sweet potato filling ingredients.
• Electric Mixer or Whisk: Essential for beating ingredients smoothly.
• Potato Masher or Food Processor: Perfect for creating silky smooth mashed sweet potatoes.
• 9-inch Pie Dish: Holds the pie crust and filling.
• Spatula: Helps smooth filling evenly in the pie crust.
• Large Pot: Used for boiling sweet potatoes.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements.
• Toothpick: Checks pie doneness by testing center.
• Wire Rack: Helps pie cool completely after baking.

Rustic Buttermilk Sweet Potato Pie Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 9 1x

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Description

Buttermilk sweet potato pie brings Southern comfort to dessert tables with remarkable elegance. Creamy filling nestled in flaky crust creates a delectable experience you will savor to the last crumb.

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Ingredients

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• 1 ½ cups sweet potatoes (cooked and mashed, about 2 medium)
• 2 large eggs
• ½ cup buttermilk
• ½ cup unsalted butter (melted and slightly cooled)
• ¾ cup granulated sugar
• ¼ cup brown sugar (packed)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 1/8 tsp salt
• 1 9-inch pie crust (pre-made or homemade, unbaked)

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Instructions

1. Potato Preparation: Submerge sweet potatoes in boiling water, cooking until fork-tender, approximately 15-20 minutes, then drain and transform into a silky-smooth puree using a masher or food processor.
2. Filling Creation: In a large mixing bowl, blend sweet potato puree with buttermilk, granulated and brown sugars, eggs, vanilla extract, aromatic spices, flour, and melted butter, whisking vigorously until achieving a harmonious, velvety consistency with a delicate salt accent.
3. Crust Arrangement: Carefully position the pie crust into a 9-inch pie dish, meticulously crimping the edges for an elegant presentation, then gently pour the sweet potato filling, using a spatula to create an impeccably even surface.
4. Baking Process: Place the pie in a preheated oven at 350F, baking for 50-60 minutes until the center sets and a toothpick emerges cleanly, signaling the perfect doneness.
5. Cooling and Serving: Remove the pie from the oven and transfer to a wire rack, allowing it to cool completely and letting the flavors meld together, then chill for several hours before serving with a luxurious dollop of whipped cream or a scoop of creamy vanilla ice cream.

Notes

Prevent Watery Filling: Ensure sweet potatoes are thoroughly drained and mashed to remove excess moisture, preventing a runny pie texture.

Spice Balance Technique: Adjust ground cinnamon, nutmeg, and ginger ratios to personal taste, but avoid overpowering the natural sweet potato flavor.

Crust Protection Trick: Create a foil ring around pie edges during initial baking to prevent over-browning while ensuring the center cooks evenly.

Smooth Texture Secret: Use a fine-mesh strainer or food processor when pureeing sweet potatoes to eliminate any stringy or lumpy sections, guaranteeing a silky-smooth filling.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 9
• Calories: 340
• Sugar: 30 g
• Sodium: 120 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg