Sweet Potato Buttermilk Pie
Indulge in the comforting flavors of autumn with this Sweet Potato Buttermilk Pie—a luscious twist on a classic Southern dessert. Silky mashed sweet potatoes are blended with rich buttermilk, warm spices like cinnamon and nutmeg, and a hint of vanilla, creating a creamy and flavorful filling that’s baked to perfection in a tender, golden pie crust. The addition of both granulated and brown sugars provides the perfect balance of sweetness, while the buttermilk lends a subtle tang that complements the natural sweetness of the sweet potatoes. This pie is perfect for holiday gatherings or any cozy occasion, especially when served with a dollop of whipped cream or a scoop of vanilla ice cream. With just 30 minutes of prep and a heavenly aroma wafting from your oven, this recipe is destined to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2 medium (about 1 pound total) Sweet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.75 cup Buttermilk
- 2 tablespoons All-purpose flour
- 1 9-inch (store-bought or homemade) Prepared pie crust
Instructions
Preheat your oven to 350°F (175°C).
Pierce the sweet potatoes with a fork and bake directly on the oven rack for 45-50 minutes, or until they are soft and easily pierced with a knife. Allow to cool slightly.
Peel the sweet potatoes and mash them in a large mixing bowl until smooth. Measure out 1 1/2 cups of mashed sweet potato and set aside any extra for another use.
In a medium saucepan, melt the unsalted butter over low heat. Stir the melted butter into the mashed sweet potatoes until fully incorporated.
Add the granulated sugar and brown sugar to the sweet potato mixture, stirring until smooth.
Whisk in the eggs, one at a time, followed by the vanilla extract, cinnamon, nutmeg, and salt. Ensure the mixture is well combined.
Stir in the buttermilk and all-purpose flour until the filling is smooth and creamy.
Roll out the prepared pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges, if desired.
Pour the sweet potato filling into the pie crust, spreading it evenly with a spatula.
Bake the pie in the preheated oven for 55-60 minutes, or until the center is set and no longer jiggles when gently shaken.
Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. The filling will firm up as it cools.
Slice and serve the Sweet Potato Buttermilk Pie at room temperature or chilled. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 539.1 g | 196% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 315.7 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 646 mg | 50% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
