Buttermilk Sweet Potato Pie Recipe

Buttermilk Sweet Potato Pie is a Southern classic that combines the natural sweetness of sweet potatoes with the tangy richness of buttermilk. This pie has a velvety texture, warm spices, and a buttery crust, making it a perfect dessert for holidays or any special occasion. With a balanced sweetness and deep flavor, this recipe is a must-try for anyone who loves traditional homemade pies.

• 1 pre-made pie crust
• 2 medium sweet potatoes, cooked and mashed (about 1 1/2 cups)
• 1 cup buttermilk
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

Prepare the Oven and Crust
Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping the edges as desired. Set aside.

Make the Filling
In a large bowl, combine mashed sweet potatoes, buttermilk, brown sugar, granulated sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt. Beat until smooth and creamy, ensuring all ingredients are well incorporated.

Pour and Bake
Pour the filling into the prepared pie crust, smoothing the top. Bake for 50-60 minutes or until the filling is set and a knife inserted in the center comes out clean. If the crust browns too quickly, cover the edges with foil.

Cool and Serve
Let the pie cool completely before slicing. For the best flavor, allow it to rest for a few hours. Serve with whipped cream or a dusting of cinnamon if desired.

Serving and Storage Tips

• Best Way to Serve: Let the pie cool completely before slicing to ensure clean cuts. Serve at room temperature or slightly chilled for the best texture and flavor.
• Toppings: Pair with whipped cream, a drizzle of caramel, or a sprinkle of cinnamon for extra indulgence.
• Refrigeration: Store leftover pie in an airtight container or cover it tightly with plastic wrap. It will keep in the refrigerator for up to 4 days.
• Freezing Instructions: To freeze, wrap the pie tightly in plastic wrap, followed by aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: If you prefer warm pie, heat individual slices in the microwave for 10-15 seconds or warm the entire pie in a 300°F (150°C) oven for about 10 minutes.
• Avoid Soggy Crust: If storing in the fridge, place a paper towel over the pie before covering it to absorb excess moisture.

Variations

• Maple Sweet Potato Pie – Replace the granulated sugar with ¼ cup maple syrup for a rich, deep flavor.
• Spiced Sweet Potato Pie – Add ¼ tsp ground ginger and a pinch of cloves for a warm, spiced twist.
• Pecan-Topped Sweet Potato Pie – Sprinkle chopped pecans over the filling before baking for added crunch.
• Marshmallow Topping – After baking, top the pie with mini marshmallows and broil for 1-2 minutes until golden brown.
• Cream Cheese Swirl – Beat 4 oz softened cream cheese with 2 tbsp sugar and 1 egg, then swirl it into the filling before baking.
• Chocolate Sweet Potato Pie – Mix ¼ cup cocoa powder into the filling for a chocolatey variation.
• Coconut Sweet Potato Pie – Stir in ½ cup shredded coconut for a tropical flavor boost.
• Gluten-Free Option – Use a gluten-free pie crust or bake the filling without a crust for a crustless version.
• Nut-Free Version – Ensure no nut-based ingredients are used and check that your pie crust is nut-free.
• Dairy-Free Alternative – Replace the buttermilk with coconut milk and use vegan butter for a dairy-free version.

FAQs

1. Can I use canned sweet potatoes instead of fresh ones?
   Yes, you can substitute fresh sweet potatoes with canned sweet potato puree. Just ensure it’s unsweetened and drain any excess liquid before using.
2. What can I use instead of buttermilk?
   If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
3. How do I know when my sweet potato pie is done?
   The pie is done when the center is slightly firm and no longer jiggly, and a knife inserted into the middle comes out mostly clean.
4. Why is my sweet potato pie runny?
   If your pie is runny, it may be underbaked. Bake it a little longer, checking every 5 minutes, until the center is set.
5. Can I make this pie ahead of time?
   Yes! You can bake the pie 1-2 days in advance and store it in the refrigerator. Let it come to room temperature before serving.
6. How can I prevent my pie crust from getting soggy?
   Blind-bake the crust for 5-10 minutes at 350°F before adding the filling, or brush it with a light egg wash to create a barrier.
7. Can I freeze sweet potato pie?
   Yes! Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
8. What’s the best way to mash sweet potatoes for the filling?
   Use a potato masher, hand mixer, or food processor to ensure a smooth texture without lumps.
9. Can I make this pie without eggs?
   Yes, replace the eggs with ½ cup unsweetened applesauce or 2 tablespoons cornstarch mixed with ¼ cup water for an egg-free version.
10. What’s the difference between sweet potato pie and pumpkin pie?
    Sweet potato pie is smoother, naturally sweeter, and has a richer texture compared to pumpkin pie, which is denser and has a milder flavor.

Buttermilk Sweet Potato Pie is a comforting and flavorful dessert that embodies Southern tradition. Its rich texture, warm spices, and balanced sweetness make it a must-have for any gathering. Whether served plain or with a delicious topping, this pie is sure to impress. Try different variations to make it your own, and enjoy every creamy, spiced bite!

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