Imagine the cozy, rich flavors of sweet potato pie—now make it creamier, silkier, with a gentle tang that lifts every bite. That’s the magic of buttermilk. This Sweet Potato Buttermilk Pie is a Southern classic, marrying the natural sweetness of roasted sweet potatoes with the velvety brightness of buttermilk, all tucked into a golden, flaky crust and spiced just right.
Unlike traditional pumpkin pie, this version leans into caramel warmth and earthy depth, with a custard so smooth it practically melts in your mouth. And the best part? It’s delightfully simple. No boiling, no straining—just roast, blend, and bake.
Perfect for Thanksgiving, holiday gatherings, or a quiet weekend indulgence, this pie delivers comfort and joy in every slice.
🧾 Ingredients
For the Crust
1 (9-inch) unbaked pie crust – homemade or store-bought
→ Blind-bake 10 minutes if your recipe calls for it
For the Filling
2 lbs sweet potatoes (about 3–4 medium, roasted and peeled)
¾ cup granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature
1 cup full-fat buttermilk
½ cup unsalted butter, melted and cooled
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp fine sea salt
1 tsp pure vanilla extract
Roasting Tip: Bake whole, unpeeled sweet potatoes at 400°F (200°C) for 45–60 minutes until tender. Scoop out the flesh—you’ll need about 2 cups mashed.
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