Description
This Buttermilk Sweet Potato Pie is a classic Southern dessert featuring a creamy, spiced sweet potato filling enriched with buttermilk and baked in a flaky pie crust. Perfect for holidays or any cozy occasion, it offers a smooth texture balanced by warm cinnamon, nutmeg, and ginger notes, making it irresistible when served plain or topped with whipped cream.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (unbaked)
Filling
- 2 cups mashed cooked sweet potatoes (about 2 medium)
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Mix Sweet Potato and Butter: In a large bowl, vigorously whisk together the mashed sweet potatoes and melted butter until the mixture is smooth and well blended.
- Add Sugars and Eggs: Incorporate the granulated sugar, brown sugar, and eggs into the sweet potato mixture. Beat until the ingredients are fully combined, ensuring a consistent texture.
- Stir in Remaining Ingredients: Add the buttermilk, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the bowl. Stir thoroughly until the filling achieves a smooth, creamy consistency.
- Prepare the Pie Crust: Pour the sweet potato filling into the unbaked 9-inch pie crust. Use a spatula to smooth the top evenly across the crust.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes. To prevent the crust edges from over-browning, cover them with foil during the last 15 minutes if necessary. The pie is done when the center is just set and a knife inserted near the center comes out clean.
- Cool Before Serving: Remove the pie from the oven and allow it to cool completely at room temperature before slicing. Serve it plain or topped with whipped cream for extra indulgence.
Notes
- For deeper flavor, roast the sweet potatoes instead of boiling them before mashing.
- This pie can be prepared a day ahead and stored covered in the refrigerator.
- Allow the pie to come to room temperature before serving to achieve the best texture.
