Description
A creamy, Southern classic made with mashed sweet potatoes and tangy buttermilk in a flaky crust—perfect for holidays or cozy gatherings.
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
Instructions
Preheat Oven: Set oven to 350°F (175°C).
Prepare Filling: In a large bowl, mix mashed sweet potatoes, melted butter, and both sugars until smooth. Add buttermilk, eggs, vanilla, and spices. Whisk until fully combined.
Assemble Pie: Pour filling into the unbaked pie crust and smooth the top.
Bake: Bake for 50–60 minutes, or until the center is just set and a knife inserted comes out mostly clean.
Cool: Let the pie cool completely on a wire rack. Chill for firmer slices, if desired. Serve at room temp or cold with whipped cream.
Notes
Roast sweet potatoes for deeper flavor (400°F for 45–50 mins).
Buttermilk adds tang and lightness—don’t skip it!
Store leftovers in the fridge for up to 4 days.
Can be made a day ahead—flavor improves overnight.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: Southern, American
