Buttermilk Sweet Potato Pie

Here’s a  Buttermilk Sweet Potato Pie recipe, including crust and filling instructions, tips for best texture, and variations.

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🥧 Buttermilk Sweet Potato Pie Recipe

A creamy, tangy twist on a Southern classic, combining sweet potatoes and buttermilk for a silky, rich filling with a slight tang.

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📋 Ingredients

For the Pie Crust (or use store-bought):

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 tsp sugar

• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes

• 3–4 tbsp ice water

For the Filling:

• 1 1/2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)

• 1/2 cup unsalted butter, melted and slightly cooled

• 3/4 cup light brown sugar (packed)

• 1/2 cup granulated sugar

• 3 large eggs

• 3/4 cup buttermilk

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger (optional)

• 1/4 tsp salt

• Zest of 1 lemon (optional, adds brightness)

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🧑‍🍳 Instructions

1. Prepare the Pie Crust

If using store-bought, skip to Step 2.

1. In a large bowl, whisk flour, salt, and sugar.

2. Cut in the butter using a pastry cutter or fork until pea-sized bits form.

3. Gradually add ice water, mixing just until dough holds together (don’t overmix).

4. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.

5. Roll out to fit a 9-inch pie dish. Trim, tuck, and crimp the edges. Chill while making the filling.

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2. Cook and Mash Sweet Potatoes

1. Boil or roast 2 medium sweet potatoes until tender (roasting enhances sweetness).

2. Peel and mash until smooth—avoid stringy bits. Let cool before mixing into filling.

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3. Make the Filling

1. In a large bowl, whisk mashed sweet potatoes with melted butter until combined.

2. Add both sugars and mix well.

3. Beat in eggs one at a time.

4. Stir in buttermilk, vanilla, spices, salt, and lemon zest (if using).

5. Mix until smooth and creamy—don’t overmix.

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4. Assemble and Bake

1. Preheat oven to 350°F (175°C).

2. Pour filling into the prepared pie shell. Tap gently to release air bubbles.

3. Bake for 50–60 minutes, or until center is set but jiggles slightly when shaken.

   • A knife inserted 1 inch from the edge should come out clean.

4. Cool completely on a wire rack before slicing.

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🥄 Serving Suggestions

• Serve at room temperature or chilled.

• Top with whipped cream or crème fraîche.

• Sprinkle with cinnamon or drizzle with caramel for extra flair.

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💡 Tips for Success

• Roast, don’t boil: Roasting sweet potatoes brings out natural sweetness and reduces water content.

• Don’t skip the buttermilk: It adds tang and richness that balances the pie’s sweetness.

• Use fresh spices: Freshly ground nutmeg and cinnamon make a huge flavor difference.

• Make ahead: Pie improves with time. Bake it a day ahead and refrigerate overnight.

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🧁 Variations

• Bourbon Buttermilk Sweet Potato Pie: Add 1–2 tbsp bourbon to the filling.

• Maple Version: Replace some or all of the granulated sugar with maple syrup (reduce buttermilk slightly).

• Graham Cracker Crust: Use for a nuttier, crunchier twist.

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Let me know if you’d like a gluten-free or vegan version, or if you want to turn this into mini pies or bars!