Classic Sweet Potato & Buttermilk Pie

 Classic Sweet Potato & Buttermilk Pie

Prep: 20 minutes •
Cook: 55–65 minutes •
Total: 1 hour 35 minutes •
Yield: 1 (9-inch)

 pie

Introduction
Imagine the cozy richness of classic sweet potato pie—now make it silkier, creamier, and subtly brightened with tangy buttermilk. This Sweet Potato Buttermilk Pie brings together the caramel notes of roasted sweet potatoes, warm spices, and a velvety custard that settles beautifully into a flaky crust. The result is a Southern dessert that feels both nostalgic and elevated.

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Unlike pumpkin pie, this version leans into earthy depth and natural sweetness, enhanced by the roasting process. Because everything blends into a smooth custard, the texture is lush without being heavy. It is ideal for Thanksgiving, holiday gatherings, or a quiet weekend when you want a showstopper that’s effortless to prepare.

Table of Contents

    Ingredients
        For the Crust
        For the Filling
    Instructions
    Serving Suggestions
    Storage
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Ingredients
For the Crust

    1 (9-inch) unbaked pie crust, homemade or store-bought
    Blind-bake 10 minutes if your recipe calls for it

For the Filling
Sweet potatoes, roasted and peeled     2 lbs (about 3–4 medium)
Granulated sugar     3/4 cup
Light brown sugar, packed     1/2 cup
Large eggs, room temperature     3
Full-fat buttermilk     1 cup
Unsalted butter, melted & cooled     1/2 cup
Ground cinnamon     1 1/2 tsp
Ground ginger     1/2 tsp
Ground nutmeg     1/4 tsp
Ground cloves     1/4 tsp
Fine sea salt     1/2 tsp
Pure vanilla extract     1 tsp

Roasting Tip: Bake whole, unpeeled sweet potatoes at 400°F (200°C) for 45–60 minutes until extremely soft. Scoop out the flesh—you’ll need about 2 cups mashed.


Instructions


    Roast the Sweet Potatoes:
    Preheat the oven to 400°F (200°C). Pierce sweet potatoes and roast until very soft, 45–60 minutes. Cool, peel, and mash until completely smooth.
    Make the Filling:
    Reduce oven to 350°F (175°C).
    Combine mashed sweet potatoes, granulated sugar, brown sugar, eggs, buttermilk, melted butter, spices, salt, and vanilla.
    Blend until perfectly smooth with no fibers remaining.
    No blender? Use a hand mixer, then push the mixture through a fine sieve.
    Fill & Bake:
    Pour the custard into the crust.
    Bake 55–65 minutes, until the edges are set and the center jiggles softly like set gelatin.
    Tent with foil if the crust browns too quickly.
    Cool Completely:
    Cool on a wire rack for 3–4 hours, or overnight, to allow the custard to fully set and flavors to deepen.

    Roasting pan

Serving Suggestions

Serve chilled or at room temperature with whipped cream, maple whipped cream, or a dusting of cinnamon. The pie slices beautifully once fully cooled.
Storage

    Refrigerate: Up to 4 days, tightly covered.
    Freeze: Freeze the fully cooled pie (whole or sliced) up to 2 months. Thaw overnight in the refrigerator.
    Make Ahead: This pie is even better the next day.