Imagine the comforting flavor of classic sweet potato pie—now make it even smoother, richer, and gently brightened with a touch of tang. That’s what buttermilk brings to the table. This Sweet Potato Buttermilk Pie is a true Southern gem, blending naturally sweet roasted potatoes with a velvety, custard-like filling, all nestled inside a perfectly crisp, flaky crust and warmly spiced.
Unlike a pumpkin pie, this recipe leans into caramelized sweetness and earthy depth, creating a filling so silky it practically disappears on your tongue. And best of all? It’s incredibly easy. No boiling, no complicated prep—just roast, mix, and bake.
Whether you’re preparing for Thanksgiving, a holiday dessert spread, or simply treating yourself on a quiet weekend, this pie offers pure comfort in every forkful.
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🧾 Ingredients
Crust
1 (9-inch) unbaked pie crust — homemade or store-bought
→ Blind-bake for 10 minutes if your crust recipe recommends it.
Filling
2 lbs sweet potatoes (3–4 medium), roasted and peeled
¾ cup granulated sugar
½ cup packed light brown sugar
3 large eggs, at room temperature
1 cup full-fat buttermilk
½ cup unsalted butter, melted and cooled
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
½ tsp fine sea salt
1 tsp pure vanilla extract
Roasting Tip: Bake whole, unpeeled sweet potatoes at 400°F (200°C) for 45–60 minutes until tender. Scoop out the insides — you’ll need roughly 2 cups of mashed potato.
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