If you’re craving a classic Southern dessert that feels special but doesn’t require a pastry degree, this Buttermilk Sweet Potato Pie is it. Think silky, custard-like filling with rich roasted sweet potatoes, a gentle tang from buttermilk, and warm spices that make the whole kitchen smell like home. The flaky crust is the buttery bonus that brings it all together.
I love this recipe because it strikes that perfect balance between cozy and bright. The buttermilk keeps the sweetness in check, so every bite is smooth and nuanced—never heavy or cloying. When I tested this pie, I tried both roasted and boiled sweet potatoes, and roasting won by a mile for flavor and texture. Roasting concentrates the sweetness and gives the filling a naturally creamy base, so you don’t have to fight stringy bits or watery mash. In short: minimal fuss, maximum payoff.
This pie earns a spot on the holiday table, sure—but it’s just as lovely on a random Tuesday with a cup of coffee. You can bake it a day in advance, serve it chilled for clean slices, or bring it to room temp for an ultra-silky texture. And if you’re the “add a splash of bourbon” type, this recipe has room for that, too.
Before we start mixing, a quick note on texture: if you love an extra-smooth, bakery-style finish, puree the filling in a blender or food processor right before it goes into the crust. It’s an optional step, but it makes a noticeable difference in the custard’s silkiness.
Ingredients You’ll Need
1 unbaked 9-inch pie crust (homemade or store-bought)
2 cups mashed roasted sweet potatoes (about 2 medium, 450 g)
1 cup granulated sugar (200 g)
1/2 cup unsalted butter, melted (113 g)
3 large eggs
3/4 cup buttermilk (180 ml)
2 tablespoons all-purpose flour (16 g)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
Test Kitchen Tip: For the best mash, roast whole sweet potatoes at 400°F (200°C) for 45–50 minutes, then scoop and mash. If you boil them instead, drain very well and let the steam escape so excess moisture doesn’t water down your filling.
Steps
Prep the crust and oven.
Heat the oven to 350°F (175°C). Fit the unbaked 9-inch pie crust into a pie dish and crimp the edges. Pop the crust into the fridge while you make the filling—cold dough = flakier layers.Build the sweet base.
In a large mixing bowl, whisk together the mashed roasted sweet potatoes, granulated sugar, and melted butter until completely smooth. This step dissolves the sugar and disperses the butter so the custard bakes up glossy and even.Incorporate the eggs.
Add the eggs one at a time, whisking fully after each addition. This gradual approach prevents streaks and helps the custard set with that silky, custard-like texture we’re after.Whisk in the flavor and structure.
Whisk in the buttermilk, flour, vanilla, cinnamon, nutmeg, and salt until the mixture is well blended and velvety. The flour provides gentle structure so the pie slices cleanly without feeling dense.
Pour, Bake, Cool — Then Make It Your Own
Pour and smooth.
Give the filling one final whisk. Pour it into the chilled pie crust and smooth the top with an offset spatula or the back of a spoon. If you notice any small lumps, tap the pan gently on the counter to bring bubbles to the surface, then pop them with a toothpick. (Optional but nice: strain the filling through a fine-mesh sieve for ultra-smooth custard.)Bake to set (but not overbake).
Bake on the center rack at 350°F (175°C) for 50 to 60 minutes. The visual cues matter more than the clock: the edges will be set and puffed slightly, and the center should look set with only a very slight wobble when you nudge the pan. Per the recipe, a knife inserted near the center should come out clean—just be gentle so you don’t leave a large cut. If the crust edges brown too quickly, tent them with foil or use a pie shield for the last 15–20 minutes.Cool completely.
Transfer the pie to a wire rack and let it cool completely—plan on at least 2 hours. This is where the custard firms up so your slices are clean, not soupy. Once cool, you can serve at room temperature for a softer, silkier texture or chill it for 2–4 hours for the cleanest cuts.
Serving & Make-Ahead Notes
Make ahead: This pie is fantastic the next day. Bake, cool completely, cover, and refrigerate up to 24 hours. Serve chilled for a firmer texture or let it stand at room temperature for 30–45 minutes for a softer custard.
Slice like a pro: Use a sharp knife warmed under hot water and wiped dry between cuts. A thin metal pie server will help lift clean slices without dragging the crust.
Toppings: Lightly sweetened whipped cream is classic. A dusting of powdered sugar is simple and elegant. For a cozy finish, add a pinch of cinnamon or nutmeg on top of the cream.
Storage: Cover leftovers and refrigerate for up to 3 days. The crust stays best if you store the pie uncovered for the first hour in the fridge (to let steam escape), then cover.
Tips, Variations & Swaps
Bourbon boost: Stir in 1 tablespoon bourbon with the buttermilk for deeper, caramel-like flavor that complements the sweet potatoes.
Spice swap: Prefer a pumpkin-spice profile? Replace the cinnamon and nutmeg with 2 teaspoons pumpkin pie spice.
Texture upgrade: For an extra-smooth filling, blend the mixture for 20–30 seconds before pouring. A quick whirl breaks up any fibrous bits from the sweet potatoes.
Sweet potatoes, roasted vs. boiled: Roasting concentrates flavor and sweetness (400°F/200°C for 45–50 minutes, then scoop and mash). If you boil, drain well and let the steam evaporate before mashing so the filling isn’t watery.
Crust care: Keep the crust cold until filling. If you like an ultra-crisp bottom, preheat a metal baking sheet in the oven and set the pie dish on it to encourage a well-browned base.
Flour alternatives: The recipe uses 2 tablespoons all-purpose flour for gentle structure. If needed, you can substitute 2 tablespoons cornstarch for a similar set.
Bake-Time Cues You Can Trust
Color: The top should look matte (not shiny) and slightly puffed around the edges. A few tiny surface bubbles are okay; large cracks indicate overbaking.
Wobble test: When you gently shake the pan, the center should have a slight, controlled jiggle—think set custard, not sloshy batter.
Knife test: Insert a thin knife or toothpick near the center (not dead-center to avoid a big line). It should come out mostly clean. A faint tint of moisture is fine; it will finish setting as it cools.
Quick Troubleshooting
Edges browning too fast? Shield the crust with foil or a pie ring. Keep the pie on the middle rack and avoid placing it too close to the top heating element.
Cracked top? That’s typically from overbaking or rapid cooling. It will still taste great—cover with whipped cream and note the wobble cue for next time.
Soggy bottom? Start the pie on a preheated baking sheet, or use a metal pie pan which conducts heat better than glass. Ensure your filling isn’t watery (especially if boiling potatoes).
Runny center after cooling? It likely needed a few more minutes. Return to the oven for 5–10 minutes if still warm; if fully cooled, chill thoroughly—often it firms up in the fridge.
FAQ: Buttermilk Sweet Potato Pie
Can I use canned sweet potato puree instead of fresh?
Yes—choose unsweetened canned sweet potato puree (not candied yams). If it looks watery, blot it with paper towels or let it drain briefly in a fine-mesh sieve so the filling doesn’t thin out.
Do I have to use buttermilk?
Buttermilk brings that gentle tang and a tender set. If you don’t have it, make a quick substitute: add 2 teaspoons lemon juice or vinegar to 3/4 cup milk, stir, and let sit 5 minutes. Thinned plain kefir or yogurt (whisked with a splash of milk) also works.
Should I blind bake the crust first?
Not required for this recipe. That said, if you love an ultra-crisp bottom, you can partially blind bake: chill the crust, line with parchment, fill with pie weights, bake at 375°F (190°C) for 12–15 minutes, cool slightly, then proceed. Keep an eye on the edges so they don’t overbrown during the final bake.
How do I know when the pie is done?
Use visual cues over the clock. The edges will be set and lightly puffed, and the center should show just a slight wobble when nudged. A thin knife inserted near the center should come out clean. If you use a thermometer, the middle typically reads around 190–195°F (88–90°C) when set.
Can I make this ahead?
Absolutely. Bake, cool completely, then cover and refrigerate up to 24 hours. Serve chilled for neat slices or let it stand at room temperature for 30–45 minutes for a silkier texture.
How should I store leftovers?
Cover and refrigerate for up to 3 days. For the best crust, let the pie cool fully before covering so condensation doesn’t make it soggy. A quick 10–15 minute sit at room temperature takes off the chill before serving.
Does this pie freeze well?
Yes. Freeze the whole cooled pie (or individual slices) tightly wrapped in plastic, then foil, for up to 1–2 months. Thaw overnight in the refrigerator. If desired, refresh slices briefly in a low oven (300°F/150°C) to perk up the crust.
Can I make it gluten-free or dairy-free?
For gluten-free, swap the 2 tablespoons flour for 2 tablespoons cornstarch and use a gluten-free crust. For dairy-free, use a plant-based butter alternative and make a “buttermilk” with unsweetened plant milk plus 2 teaspoons lemon juice or vinegar. Flavor and texture will be slightly different but still delicious.
How do I avoid stringy or gritty filling?
Start with roasted sweet potatoes for a smooth mash, and blend the filling briefly (or pass through a fine-mesh sieve) before pouring. This breaks up any fibrous bits so the custard bakes satiny-smooth.
Serving Ideas & Finishing Touches
Classic topping: Lightly sweetened whipped cream. A dusting of powdered sugar adds a pretty finish without extra fuss.
Warm spice finish: Sprinkle a pinch of cinnamon or nutmeg over each slice just before serving.
Bourbon note: Stir 1 tablespoon bourbon into the filling for deeper, caramel-like warmth that pairs beautifully with sweet potatoes.
Clean slices tip: Warm a sharp knife under hot water, wipe dry, cut, and repeat. Chill the pie for 2–4 hours if you want picture-perfect wedges.
Conclusion: Bake It, Slice It, Share It
This Buttermilk Sweet Potato Pie brings together everything you love in a classic Southern dessert: a silky, custard-like filling, the earthy sweetness of roasted sweet potatoes, and the gentle tang of buttermilk—all tucked into a buttery, flaky crust. With straightforward steps, dependable bake-time cues, and make-ahead flexibility, it’s a dependable go-to for holidays and everyday cravings alike.
Plan on about 20 minutes of prep and 50–60 minutes of bake time, then let it cool so the custard sets into clean, beautiful slices. Serve it as-is, dress it up with whipped cream, or add that optional touch of bourbon for a little extra depth. Whether you’re baking for a crowd or treating yourself on a quiet afternoon, this pie has the kind of comfort that keeps people coming back for seconds.
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Buttermilk Sweet Potato Pie
Description
A silky, custard-like pie with the earthy sweetness of roasted sweet potatoes balanced by the gentle tang of buttermilk. Warm spices add depth, while the flaky crust provides a buttery contrast. It’s a classic Southern-style dessert that’s equally at home on a holiday table or as a comforting treat year-round.
Ingredients
unbaked 9-inch pie crust 1 (homemade or store-bought)
mashed roasted sweet potatoes 2 cups (about 2 medium, 450 g)
granulated sugar 1 cup (200 g)
unsalted butter, melted 1/2 cup (113 g)
large eggs 3
buttermilk 3/4 cup (180 ml)
all-purpose flour 2 tablespoons (16 g)
vanilla extract 1 teaspoon
ground cinnamon 1 teaspoon
ground nutmeg 1/4 teaspoon
fine salt 1/4 teaspoon
Instructions
1️⃣ Heat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
2️⃣ In a large bowl, whisk the mashed sweet potatoes, sugar, and melted butter until smooth.
3️⃣ Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4️⃣ Whisk in the buttermilk, flour, vanilla, cinnamon, nutmeg, and salt until the mixture is well blended and silky.
5️⃣ Pour the filling into the prepared crust, smoothing the top.
6️⃣ Bake for 50 to 60 minutes, or until the center is set and a knife inserted near the center comes out clean.
7️⃣ Cool completely on a wire rack before slicing to allow the filling to firm up.
Notes
Sweet potato prep
Roasting sweet potatoes brings out their natural sweetness. To roast, pierce each potato several times, bake at 400°F (200°C) for about 45 to 50 minutes, then scoop out the flesh. Boiling works too, but produces a slightly more watery mash.
Flavor variations
Add 1 tablespoon of bourbon for a deeper flavor or swap cinnamon and nutmeg for 2 teaspoons pumpkin pie spice.
Texture tip
For an extra-smooth pie, puree the filling in a blender or food processor before pouring it into the crust.
Make ahead
The pie can be baked a day in advance, cooled, and stored covered in the refrigerator. Bring to room temperature before serving or serve chilled for a firmer texture.
Serving suggestion
Top slices with whipped cream or a sprinkle of powdered sugar for a simple but elegant finish.
