Imagine the comforting richness of sweet potato pie—now imagine it deeper, creamier, and kissed with a gentle tang. That’s the magic of buttermilk. This Sweet Potato Buttermilk Pie is a Southern treasure that blends the natural sweetness of roasted sweet potatoes with the velvety brightness of buttermilk, all nestled in a flaky, golden crust and infused with cozy spices.
Unlike pumpkin pie, this version leans into caramel notes and earthy warmth, with a custard so smooth it practically melts on contact. And the best part? It’s wonderfully simple. No boiling, no straining—just roast, blend, and bake.
Whether it’s Thanksgiving, a holiday potluck, or a quiet Sunday treat, this pie brings comfort and joy to every table.
🧾 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 buttermilk | Full-fat for best texture |
| 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 fork-tender. Scoop out the flesh—you’ll need about 2 cups mashed.
👩🍳 Step-by-Step 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 very tender, 45–60 minutes. Let cool, then peel and mash until smooth and lump-free.
2. Make the Filling
Lower oven temperature to 350°F (175°C).
In a blender or food processor, combine mashed sweet potatoes, both sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla. Blend until silky smooth—no fibrous bits allowed!
💡 No blender? Use a hand mixer, then strain the mixture through a fine sieve for that perfect custard texture.
3. Fill & Bake
Pour the filling into your prepared crust.
Bake for 55–65 minutes, until the edges are set and the center has a gentle jiggle (think Jell-O).
⏱️ Don’t overbake! The pie will continue to firm up as it cools.
🛡️ Crust browning too fast? Tent loosely with foil.
4. Cool Completely
Let the pie cool on a wire rack for at least 3–4 hours, or ideally overnight, to fully set and develop flavor.
Imagine the comforting richness of sweet potato pie—now imagine it deeper, creamier, and kissed with a gentle tang. That’s the magic of buttermilk. This Sweet Potato Buttermilk Pie is a Southern treasure that blends the natural sweetness of roasted sweet potatoes with the velvety brightness of buttermilk, all nestled in a flaky, golden crust and infused with cozy spices.
Unlike pumpkin pie, this version leans into caramel notes and earthy warmth, with a custard so smooth it practically melts on contact. And the best part? It’s wonderfully simple. No boiling, no straining—just roast, blend, and bake.
Whether it’s Thanksgiving, a holiday potluck, or a quiet Sunday treat, this pie brings comfort and joy to every table.
🧾 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 buttermilk | Full-fat for best texture |
| 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 fork-tender. Scoop out the flesh—you’ll need about 2 cups mashed.
👩🍳 Step-by-Step 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 very tender, 45–60 minutes. Let cool, then peel and mash until smooth and lump-free.
2. Make the Filling
Lower oven temperature to 350°F (175°C).
In a blender or food processor, combine mashed sweet potatoes, both sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla. Blend until silky smooth—no fibrous bits allowed!
💡 No blender? Use a hand mixer, then strain the mixture through a fine sieve for that perfect custard texture.
3. Fill & Bake
Pour the filling into your prepared crust.
Bake for 55–65 minutes, until the edges are set and the center has a gentle jiggle (think Jell-O).
⏱️ Don’t overbake! The pie will continue to firm up as it cools.
🛡️ Crust browning too fast? Tent loosely with foil.
4. Cool Completely
Let the pie cool on a wire rack for at least 3–4 hours, or ideally overnight, to fully set and develop flavor.
