Buttermilk Sweet Potato Pie
This Buttermilk Sweet Potato Pie is a smooth, spiced Southern dessert that’s easy to make and perfect for the holidays. Creamy, cozy, and crowd-pleasing!
Ingredients
- 1 pre-made pie crust
- 2 medium sweet potatoes cooked and mashed (about 1½ cups)
- 1 cup buttermilk
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Fit pie crust into a 9-inch pan; crimp edges if desired.
- In a large bowl, mix mashed sweet potatoes, buttermilk, sugars, butter, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour filling into crust and smooth the top.
- Bake 55–60 minutes until center is set and a knife comes out clean.
- Let cool completely on a wire rack before serving.
Notes
- Use room-temperature buttermilk and eggs for a smoother filling.
- Substitute buttermilk by mixing 1 cup milk with 1 tbsp vinegar or lemon juice.
- Wrap and freeze for up to 2 months.
- Cover crust edges with foil during baking to prevent over-browning.