Name: Buttermilk Sweet Potato Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 1 9-inch unbaked pie crust; 2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes); 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 1/2 cup brown sugar (light or dark); 1/2 cup buttermilk; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp salt

Why You’ll Love This Recipe

I love this pie for its silky texture and deeply comforting flavor. The buttermilk adds a subtle tang that balances the sweetness beautifully, while the sweet potatoes create a naturally creamy, flavorful filling. It’s easy to make, rich without being heavy, and it slices like a dream. Whether I’m baking for Thanksgiving or a quiet weekend treat, this pie always brings warmth to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked and mashed sweet potatoes
Granulated sugar
Brown sugar
Unsalted butter (melted)
Eggs
Buttermilk
Vanilla extract
Ground cinnamon
Ground nutmeg
Salt
Unbaked pie crust (store-bought or homemade)

Directions

I preheat the oven to 350°F and prepare my unbaked pie crust in a 9-inch pie dish.
In a large bowl, I mix the mashed sweet potatoes, sugar, brown sugar, melted butter, eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
I pour the filling into the prepared crust and smooth the top.
I bake the pie for 50–60 minutes, or until the center is set and a knife inserted comes out clean.
I let the pie cool completely before slicing, which allows the filling to set properly.

Servings and timing

This recipe makes one 9-inch pie, serving 8 people. It takes about 20 minutes to prep and 50–60 minutes to bake, plus cooling time. I usually make it in the morning if I want to serve it by dinner.

Variations

Sometimes I add a tablespoon of bourbon or a splash of maple syrup to the filling for added depth. For a spicier version, I mix in a pinch of ground ginger or cloves. If I want a sweeter finish, I top the cooled pie with whipped cream or a drizzle of caramel sauce. A pecan topping also makes a great crunchy contrast.

Storage/Reheating

I store leftover pie covered in the refrigerator for up to 4 days. It tastes great cold or at room temperature. To reheat, I warm individual slices in the microwave for about 15–20 seconds or place the whole pie in a 300°F oven for 10–15 minutes.

FAQs

Can I use canned sweet potatoes?

Yes, I’ve used canned sweet potatoes in a pinch. I just make sure they’re plain (not in syrup) and drain them well before mashing.

Do I need to prebake the pie crust?

No, I don’t prebake the crust for this pie. The filling is thick enough that it cooks evenly without needing blind baking.

Can I use low-fat buttermilk?

Yes, low-fat buttermilk works fine. I’ve even made it with homemade buttermilk by mixing milk with a little lemon juice or vinegar when I didn’t have the real thing.

Can I freeze sweet potato pie?

Absolutely. I bake and cool the pie, wrap it tightly, and freeze it for up to 2 months. I thaw it in the fridge overnight before serving.

What’s the difference between sweet potato pie and pumpkin pie?

They’re similar in texture and spices, but I find sweet potato pie has a more earthy, rich flavor and slightly denser filling. The buttermilk also gives it a subtle tang that sets it apart.

Conclusion

Buttermilk Sweet Potato Pie is a Southern treasure that brings warmth, flavor, and nostalgia to every bite. I love how easy it is to make and how beautifully it balances sweet, creamy, and tangy flavors. Whether I’m baking it for a holiday feast or a quiet evening dessert, it always feels like a little slice of home.