Go Back
A sweet potato pie with a slice removed and a swirl of white topping, on a rustic wooden surface

Buttermilk Sweet Potato Pie

Buttermilk sweet potato pie is a Southern comfort classic that layers the natural sweetness of roasted sweet potatoes with warm spices and a tangy buttermilk custard. The buttermilk cuts through the richness, creating a velvety smooth filling with perfectly balanced flavor. It is a stunning fall dessert that is equally at home on a holiday table or a quiet weeknight.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 unbaked 9-inch pie crust store-bought or homemade shortcrust pastry
Filling
  • 2 lbs sweet potatoes cooked and mashed, about 3 cups
  • 2 large eggs
  • 1 can (12 oz) evaporated milk
  • 0.25 cup unsalted butter melted
  • 1 cup sugar brown sugar preferred, adjust to taste
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk

Method
 

  1. Preheat the oven to 350°F (175°C). Cook sweet potatoes by roasting or boiling until fork-tender, then cool slightly, peel, and mash until completely smooth.
  2. In a large bowl, combine the mashed sweet potatoes with the sugar, melted butter, cinnamon, nutmeg, ginger, and vanilla extract. Mix well.
  3. Whisk in the eggs one at a time until fully incorporated.
  4. Stir in the evaporated milk and buttermilk until the filling is smooth and creamy. Taste and adjust spices if needed.
  5. Pour the filling into the unbaked pie crust, spreading evenly.
  6. Bake for 50–60 minutes, until the filling is set at the edges and has only a slight jiggle in the center. The crust should be golden brown.
  7. Remove from oven and cool completely on a wire rack before slicing and serving.

Notes

Cool completely before slicing for a clean, firm cut. Refrigerate leftovers covered for up to 4 days. Roasting the sweet potatoes (rather than boiling) adds deeper, more caramelized flavor. Brown sugar is preferred over white for its molasses undertone. Adjust spices to taste — cardamom or allspice can be added for extra warmth. A store-bought crust works perfectly here.