Okay, so real talk — if you’ve never had a Sweet Potato Buttermilk Pie, you’re kinda missing out on one of the best Southern comfort desserts ever. And hey, I’m not trying to sound dramatic, but this pie tastes like fall, holidays, grandma’s hugs, and pure sunshine all stuffed into one slice. You know… the good stuff.
I made this again last weekend, and honestly, my whole house smelled like I’d been baking all day, even though the recipe’s actually super chill. My neighbor even jokingly asked if I hired a pastry chef. (I wish.)
Let’s walk through how I make it — nothing fancy, nothing stressful — just real, cozy food you’ll want to share. Or… not share. I won’t judge.
Why Sweet Potato Buttermilk Pie Hits Different
There’s something about mixing smooth sweet potatoes with tangy buttermilk that just works. Like, magically. The filling gets this soft, custardy vibe while still holding that warm, earthy flavor sweet potatoes bring to the table.
Plus, the spices? Oh man. Cinnamon, nutmeg, ginger — they make the whole thing taste like the holidays showed up early. And if you top it with a pile of whipped cream, well… it basically becomes dessert royalty.
Ingredients You’ll Need
Filling
- 1 ½ cups cooked, mashed sweet potato
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temp
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- A pinch of salt
- 1 cup buttermilk, room temp
Assembly
- 1 unbaked 9-inch pie crust (homemade or store-bought — I mean, no shame in shortcuts)
Optional Toppings
- Whipped cream
- Toasted pecans (these add a little crunch that I’m low-key obsessed with)
How I Make This Pie (And How You Can Make It Faster)
1. Prep the Sweet Potatoes
I usually just microwave my sweet potatoes because, let’s face it, I’m not trying to wait an hour. Stab them a few times with a fork, wrap in a paper towel, and cook until soft. Mash them up while they’re warm — they mix way easier this way.
2. Cream the Butter and Sugars
In a big bowl, mix your butter, granulated sugar, and brown sugar. It should look fluffy-ish. If it’s not perfect, don’t stress. Mine looks different every time.
3. Add Eggs and Dry Stuff
Beat in the eggs one at a time. Then toss in the flour, cinnamon, nutmeg, ginger, vanilla, and salt. It smells amazing right away — kinda like you’re already halfway to Thanksgiving dinner.
4. Add the Sweet Potato + Buttermilk
Stir in your mashed sweet potato. Then, pour in the buttermilk and give everything a good mix. The batter will be smooth and pretty — like pumpkin pie filling with a deeper color.
5. Pour and Bake
Pour the filling into your unbaked pie crust. Pop it into a 350°F oven for about 50–60 minutes. The center should be set but still have a tiny jiggle. Not wobbly-jello style — just a soft bounce.
(If the edges of your crust start getting too brown, loosely cover them with foil. I do this every single time because my oven loves being dramatic.)
How to Serve It Like a Champ
Let the pie cool before slicing — trust me, hot slices just fall apart and make a mess. Once cooled, top with whipped cream, toasted pecans, or honestly nothing at all. It’s that good on its own.
Oh, and if you eat a slice for breakfast the next day… I mean… I’ve done worse things.
A Few Tips to Make Life Easier
- Room temp ingredients mix smoother and taste better.
- Microwave the sweet potatoes to save time.
- Store-bought crust is totally fine — I use one half the time.
- Whipped cream from a can? Absolutely. No shame.