Alright, so let me just say this right upfront… Classic Sweet Potato & Buttermilk Pie hits different. You know how some desserts feel like a hug? Yeah, this is one of those pies. It’s that old-school Southern comfort that somehow makes the kitchen smell like Sunday afternoons at grandma’s house — even if your grandma lived in New Jersey.
And honestly, if you’re looking for a pie that feels warm, sweet, and a tiny bit nostalgic, you’re in the right spot.
Why This Sweet Potato & Buttermilk Pie Just Works
I swear, the first time I made this pie, I kept “taste-testing” the filling like someone was gonna take the bowl away from me. The mix of sweet potatoes, buttermilk, and warm spices has this soft, mellow flavor that feels, you know… kinda grounding.
Plus, the texture is crazy smooth — almost like a custard but richer.
If you want a dessert that steals the show at Thanksgiving OR a random Tuesday (I’ve done both, no shame), this one’s your ride-or-die.
What You Need for the Crust
Here’s the part everyone stresses over, but really, don’t sweat it.
- 1 unbaked 9-inch pie crust
(Homemade? Cool. Store-bought? Also cool — we’re adults with lives.)
Some store-bought crusts need 10 minutes of blind baking first. If the box yells at you to do it… go ahead.
What You Need for the Filling
This is where things get good. And trust me, roasting the sweet potatoes gives a deeper, sweeter flavor than boiling. Totally worth the extra time.
- 2 lbs sweet potatoes (about 3–4 medium, roasted and peeled)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 cup full-fat buttermilk
- ½ cup melted, cooled unsalted butter
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp fine sea salt
- 1 tsp vanilla extract
Quick tip: You’ll need about 2 cups of mashed sweet potato once roasted.
Step-by-Step: How I Make This Pie (And How You Can Too)
1. Roast the Sweet Potatoes
Preheat your oven to 400°F.
Poke your sweet potatoes with a fork — nothing fancy — and toss them onto a baking sheet.
Bake for 45–60 minutes, until they’re soft. Let them cool a bit, then peel and mash until smooth.
Side note: this is the moment where my whole kitchen smells like fall, even if it’s July.
2. Blend the Filling
Drop the oven temp to 350°F.
Grab a blender or food processor and mix together your mashed sweet potatoes, both sugars, eggs, buttermilk, butter, spices, salt, and vanilla.
Blend until it’s super smooth.
No blender?
No worries — beat it with a hand mixer and run the mixture through a sieve. It sounds fancy, but honestly it takes like 30 seconds and gives you that silky texture that makes folks think you can bake for real.
3. Fill and Bake
Pour that beautiful filling into your crust.
Bake for 55–65 minutes.
You want the edges firm and the center with a little jiggle — kinda like soft Jell-O.
If the crust starts getting too dark, just lay a piece of foil over the top. Happens to me all the time.
4. Let It Cool (Yep, This Part Matters)
Set the pie on a wire rack and let it chill for 3–4 hours.
Overnight is even better, but I won’t judge you if you cut into it early. I’ve been there.
Cooling sets the custard and brings the spices forward. It’s wild how much deeper the flavor gets.
Serving Tips
- A scoop of whipped cream makes it dreamy.
- A little sprinkle of cinnamon on top? Chef’s kiss.
- Cold leftovers the next morning… you didn’t hear that from me, okay?
Final Thoughts
Classic Sweet Potato & Buttermilk Pie isn’t just dessert — it’s comfort. It’s cozy flavors, simple ingredients, and a whole lot of good vibes. And honestly, once you try it, you’ll probably end up making it way more often than you planned. I definitely do
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