Description
This Sweet Potato Buttermilk Pie is a creamy, spiced, and indulgent Southern dessert that’s perfect for any occasion. With a flaky crust, velvety filling made from fresh sweet potatoes, and a hint of warm spices, it’s a delightful treat that will have everyone coming back for seconds!
Ingredients
Scale
- 2 cups baked sweet potato puree (about two medium sweet potatoes)
- 3 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup full-fat buttermilk
- ½ teaspoon baking soda
- 1 9-inch pie crust (homemade or store-bought)
- Whipped cream, for serving (optional)
Instructions
- Prepare the Sweet Potatoes:
Preheat the oven to 400°F. Pierce the tops of two medium sweet potatoes with a knife, wrap them in aluminum foil, and place them on a baking sheet. Bake for 50 minutes, or until tender. Let them cool, then peel and mash until smooth. - Prebake the Pie Crust:
Lower the oven temperature to 350°F. Prepare the pie crust according to the package instructions or prebake a homemade crust in a 9-inch pie dish. - Mix the Filling:
In a medium mixing bowl, combine the mashed sweet potato puree, melted butter, and beaten eggs. In a separate bowl, mix together the flour, nutmeg, cinnamon, salt, and sugar. Gradually add the dry ingredients to the sweet potato mixture, stirring until smooth. - Incorporate Buttermilk:
Stir together the buttermilk and baking soda in a small bowl. Add this mixture to the sweet potato filling and blend until fully combined. - Assemble and Bake:
Pour the filling into the prepared pie crust, spreading it evenly. Bake for 65 minutes, or until the center is set and slightly firm to the touch. - Cool and Serve:
Remove the pie from the oven and let it cool completely before slicing. Top with whipped cream, if desired, and serve.
Notes
- Make Ahead: The pie can be made a day or two in advance. Store it covered in the refrigerator and bring it to room temperature before serving.
- Storage: Leftover pie can be stored in the fridge for up to 4 days.
- Freezing: Wrap the pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American