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Sweet potato buttermilk pie is an easy fall pie made with simple ingredients. Moist, sweet and full of flavor pie will be a star at any Holiday or just weekend table.
There’s something magical about the comforting flavors of sweet potato pie, especially when paired with the tangy creaminess of buttermilk. This Sweet Potato Buttermilk Pie is a delightful spin on a classic, combining rich, earthy sweet potatoes with a silky, custard-like filling that’s perfectly balanced with just the right amount of sweetness.
Whether you’re looking for a new addition to your holiday dessert table or simply craving a cozy treat, this pie is sure to impress. With its flaky crust and melt-in-your-mouth filling, every bite feels like a warm hug from the South. Let’s dive into this irresistible recipe!
Ingredients
Pie Crust: Provides a sturdy, flaky base for the creamy filling, complementing the sweet and tangy flavors. Use store bought frozen crust or homemade. Ingredients are measured for 9 inch crust, not a deep dish.
Sweet Potatoes: Peel sweet potatoes and boil them in water until soft. Mash and measure 3 cups of mashed sweet potatoes.
Butter: If using salted butter do not add additional salt to the batter.
Eggs: Help bind the ingredients together and create a custard-like consistency when baked.
White Sugar: Sweetens the filling and balances the tanginess of the buttermilk. You can also use brown sugar or a mix of both.
All-Purpose Flour: A pantry staple!
Buttermilk: Balancing the sweetness and contributing to the pie’s creamy texture. Full fat buttermilk is best but any will really work.
Vanilla Extract: Add warm vanilla scent!
Why do i love this recipe
Sweet potato buttermilk pie is a comforting dessert with a creamy, custard-like texture and a perfect balance of sweetness and tanginess. The natural sweetness of the sweet potatoes pairs beautifully with the tangy richness of buttermilk, while a touch of vanilla and a flaky crust tie it all together.
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This pie is versatile, fitting for holidays like Thanksgiving, as a unique alternative to pumpkin pie, or as a year-round treat for sweet potato lovers. It’s also easy to customize—add warm spices like cinnamon, nutmeg, or ginger for extra flavor, or top it with whipped cream or toasted pecans for a little crunch.
Whether served warm or chilled, sweet potato buttermilk pie is a crowd-pleaser that feels like a hug in dessert form. It’s simple to make and always leaves people asking for seconds!
Expert tips
Here are my few tips for a perfect buttermilk pie with sweet potatoes:
- Roast the sweet potatoes instead of boiling them (if you have time)—it makes the flavor richer and sweeter.
- Make sure your pie crust is cold before baking so it stays nice and flaky. Cold but not frozen though.
- Mixing buttermilk with baking soda is key to making the filling light and creamy.
- Bake just until the center has a slight wobble—it’ll set perfectly as it cools.
How to store leftovers
To store leftover sweet potato buttermilk pie, let it cool completely, then wrap it tightly or place it in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 2 months. Thaw frozen pie in the fridge overnight, and enjoy it chilled or reheat at 300°F for 10-15 minutes.
Other pie recipe
Hope you will like this sweet potato buttermilk pie recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Sweet potato buttermilk pie
Ingredients
- 1 9 inch unbaked pie crust
- 2 cups cooked and mashed sweet potatoes
- 2 tablespoons butter softened
- 2 eggs beaten
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ cup buttermilk
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Mix together mashed sweet potatoes, butter and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
- Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
- Bake in preheated oven for 70 minutes, until set in center.