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.
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a baking sheet until soft, 45–60 minutes. Let cool, peel, and mash until completely smooth.
2. Make the Filling
Lower oven temperature to 350°F (175°C).
In a blender or food processor, combine mashed sweet potatoes, sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla. Blend until silky smooth with no fibrous bits.
No blender? Use a hand mixer and strain the mixture through a fine sieve for a flawless custard texture.
3. Fill & Bake
Pour the filling into the prepared crust.
Bake 55–65 minutes, until the edges are set and the center has a slight jiggle (like soft Jell-O).
Avoid overbaking! The pie will firm up as it cools.
If the crust browns too quickly, tent loosely with foil.
4. Cool Completely
Allow the pie to cool on a wire rack for 3–4 hours, or preferably overnight, so it sets fully and flavors deepen.
