Description
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.
Ingredients
- 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.
Notes
- 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.
