Buttermilk Sweet Potato Pie

Get ready to fall in love with a dessert that tastes like home, holidays, and heart—all in one slice. Buttermilk Sweet Potato Pie is a rich, creamy Southern classic that brings together the earthiness of sweet potatoes, the slight tang of buttermilk, warm spices, and a buttery, flaky crust.

It’s the kind of pie you bring to potlucks, serve at Thanksgiving, or whip up on a lazy Sunday just because. And if you’ve never had sweet potato pie with buttermilk, trust me—you’re in for something special. The buttermilk gives this pie an extra smooth texture and just enough zing to make each bite perfectly balanced.

So preheat that oven, grab your favorite pie dish, and let’s make something sweet that’s guaranteed to steal the show.

Why You’ll Love Buttermilk Sweet Potato Pie
This recipe isn’t just about the ingredients—it’s about creating moments. Moments like sneaking a warm slice before it cools, or watching your family fight over the last piece. It’s nostalgic, comforting, and surprisingly easy to make. Plus, it holds up well for days—if it lasts that long.

Chef’s Pro Tips for Perfect Results
Want to nail this dish on your very first try? Here are some insider secrets…

Use roasted sweet potatoes instead of boiled for more intense flavor.

Don’t skip the buttermilk—it’s the secret to that tangy, creamy depth.

Pre-bake the crust slightly (aka blind bake) to avoid a soggy bottom.

Let the pie cool completely before slicing—it firms up beautifully!

Ingredients
1 unbaked 9-inch pie crust

1 1/2 cups mashed sweet potato (from about 2 medium sweet potatoes)

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

Pinch of salt

2 large eggs

1/2 cup buttermilk

1/2 teaspoon vanilla extract

1/4 cup melted unsalted butter (cooled slightly)

Instructions
Let’s dive into the steps to create this flavorful masterpiece…

Preheat oven to 350°F (175°C).

Prepare the pie crust in a 9-inch pie dish and set aside. Optional: Blind bake for 10 minutes.

Roast or boil sweet potatoes until fork-tender. Let cool and mash until smooth.

In a large bowl, combine mashed sweet potato, sugar, brown sugar, cinnamon, nutmeg, ginger, and salt.

Add eggs, buttermilk, vanilla, and melted butter to the mixture and whisk until silky smooth.

Pour filling into prepared crust and smooth the top.

Bake for 45–55 minutes, or until the center is set but still slightly jiggly.

Cool completely on a wire rack. Refrigerate for at least 2 hours before slicing.

Serve chilled or at room temperature, topped with whipped cream or a drizzle of maple syrup.

Texture & Flavor Secrets
This pie is all about contrast—ultra-creamy and custardy in the center with a delicate flaky crust. The sweet potatoes provide body and natural sweetness, while the buttermilk balances everything out with a tangy, almost cheesecake-like depth. The spices round it out and give that unmistakable warmth. Every bite melts on your tongue.

How to Serve Buttermilk Sweet Potato Pie
This dish pairs wonderfully with various sides…

A big dollop of whipped cream or Cool Whip

A scoop of vanilla or butter pecan ice cream

A drizzle of caramel or maple syrup

Fresh berries for a pop of color and tartness

Creative Leftover Transformations
Don’t let leftovers go to waste! You can…

Cut into cubes and layer in a dessert trifle with whipped cream and crushed cookies

Reheat slices in the air fryer for a crispy-edge twist

Turn into a milkshake or smoothie base

Serve with morning coffee or tea for a sweet breakfast treat

Additional Tips
Here are some extra tips to make your pie extra fabulous:

Use canned sweet potato purée in a pinch, but roasted fresh ones taste better

Spice it up with a little clove or allspice for holiday flavor

Want less sugar? Reduce both sugars by 2 tablespoons each

Let it sit overnight—the flavor deepens and gets even better

Make It a Showstopper (Presentation Ideas)
Want to wow your guests?

Garnish with sugared pecans or a cinnamon sprinkle

Pipe whipped cream around the edge of the pie for a bakery finish

Use a fluted pie dish or cut leaf shapes from extra crust for decoration

Serve on antique dessert plates with gold forks for vintage charm

FAQ’s
Can I use canned sweet potatoes?
Yes, just be sure they’re plain and not packed in syrup.

Do I have to use buttermilk?
It’s essential to the flavor—but you can substitute with a mix of milk + vinegar or lemon juice.

Can I make this pie ahead of time?
Yes! It’s even better the next day after chilling overnight.

Does this pie need to be refrigerated?
Yes, store covered in the fridge for up to 4 days.

What’s the best crust to use?
Homemade or store-bought both work—just use one that’s buttery and sturdy.

Can I freeze this pie?
Absolutely. Wrap tightly and freeze for up to 2 months.

Can I make it crustless?
Yes! Just bake in a greased pie dish—note the texture will be more like custard.

What other spices can I use?
Try pumpkin spice, cloves, or cardamom for variation.

Can I use evaporated milk instead?
Technically yes, but the buttermilk gives a tangy signature taste that’s hard to replace.

How do I know when it’s done?
The center should be set but jiggle slightly—like a pumpkin pie. A toothpick should come out mostly clean.

Conclusion
Buttermilk Sweet Potato Pie is a true Southern gem—simple, soulful, and full of warm flavor. It’s one of those desserts that speaks to tradition but still feels fresh and exciting. Whether you’re making it for a holiday table or just because you need something sweet and special, this pie is guaranteed to win hearts (and second helpings).

Print

Watch How to Make Buttermilk Sweet Potato Pie