Sweet Potato Buttermilk Pie: A Comforting Southern Classic
Sweet Potato Buttermilk Pie is a delicious twist on the traditional Southern buttermilk pie, combining the earthy sweetness of roasted sweet potatoes with the tangy creaminess of buttermilk. Its smooth, custardy texture and golden-brown top make it a show-stopping dessert for holidays, family gatherings, or just a cozy weekend treat. Here’s how to make it perfectly from scratch.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 1 tsp sugar
- ½ cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the filling:
- 2 medium sweet potatoes (about 1 ½ cups mashed)
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Step-by-Step Method
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes, pierce them a few times with a fork, and roast them on a baking sheet for 45–50 minutes until soft.
- Once roasted, let them cool slightly, peel off the skins, and mash the flesh until smooth. Measure out 1 ½ cups for the pie.
Tip: Roasting sweet potatoes enhances their natural sweetness more than boiling.
Step 2: Make the Pie Crust
- In a large mixing bowl, combine 1 ½ cups flour, ½ tsp salt, and 1 tsp sugar.
- Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Pro tip: Keeping the butter cold is key for a flaky crust.
Step 3: Prepare the Filling
- In a large bowl, beat ½ cup softened butter with ¾ cup sugar until light and creamy.
- Add the mashed sweet potatoes and mix until smooth.
- Beat in the eggs one at a time.
- Stir in the buttermilk, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated. The mixture should be smooth and pourable.
Step 4: Assemble the Pie
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough carefully to the pan and trim any excess edges.
- Pour the sweet potato filling into the prepared crust and spread evenly.
Optional: Lightly dust the top with a pinch of cinnamon for an aromatic finish.
Step 5: Bake the Pie
- Place the pie in the preheated oven and bake for 50–60 minutes.
- Check for doneness: the center should be slightly set but still jiggle gently. A toothpick inserted in the center should come out mostly clean.
- If the crust starts to brown too quickly, cover the edges with foil to prevent over-browning.
Step 6: Cool and Serve
- Allow the pie to cool completely at room temperature for at least 2 hours. This lets the custard set perfectly.
- Slice and serve plain, or top with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips for the Perfect Sweet Potato Buttermilk Pie
- Sweet potato consistency: Make sure your mashed sweet potatoes are very smooth to avoid a lumpy filling.
- Spice variations: A pinch of ground ginger or allspice can add warm depth.
- Storage: Store covered at room temperature for 1 day or in the fridge for up to 4 days. Reheat slightly before serving for a comforting experience.
Final Thoughts
Sweet Potato Buttermilk Pie is a luscious combination of creamy custard and naturally sweet roasted potatoes in a buttery crust. Its delicate balance of sweetness, spice, and tanginess makes it irresistible and perfect for any occasion. Whether it’s Thanksgiving, a family dinner, or a simple weekend treat, this pie will surely become a beloved favorite.
If you want, I can also create a shortcut version using a pre-made crust and canned sweet potatoes that keeps all the flavor but saves time. It’s great for busy bakers! Do you want me to do that?
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