Buttermilk Sweet Potato Pie

Step-by-Step Instructions:

1️⃣ Prepare the Oven & Crust:
Preheat your oven to 350°F (175°C).
Place your pre-made pie crust into a 9-inch pie dish. Crimp or style the edges as you like. Set aside.

2️⃣ Mix the Filling:
In a large bowl, combine the mashed sweet potatoes, buttermilk, brown sugar, granulated sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt.
Beat with a hand mixer or whisk until smooth, creamy, and fully combined.

3️⃣ Pour & Bake:
Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
Bake for 50–60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
If the crust starts to brown too quickly, cover the edges loosely with foil.

4️⃣ Cool & Serve:
Allow the pie to cool completely on a wire rack. For the best flavor and texture, let it rest for a few hours.
Slice and serve with a dollop of whipped cream or a drizzle of maple syrup, if desired.

Pro Tips for the Best Sweet Potato Pie:

No Buttermilk? You can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar—let it sit for 5 minutes.
Extra Smooth Filling: Blend the sweet potato filling in a food processor for an ultra-silky texture.
Watch the Bake: The center should be set but still jiggle slightly when you gently shake the pan.
Flavor Boost: Add a pinch of ground ginger or a splash of bourbon for a bold twist.

Why You’ll Love Buttermilk Sweet Potato Pie:

Southern Comfort in Every Slice: Classic, cozy, and full of old-fashioned flavor.
Creamy and Custard-Like: The buttermilk adds a gentle tang that balances the sweetness.
Spiced Just Right: Cinnamon and nutmeg bring that warm, familiar flavor you crave.
Perfect for Holidays: A must-have for Thanksgiving, Christmas, or any fall gathering.

Nutritional Info (per slice, approx.):

Calories: ~340
Carbs: ~36g
Fat: ~20g
Sugar: ~24g
Protein: ~5g

FAQ About This Recipe:

Can I use canned sweet potatoes?
Yes! Just make sure to drain and mash them well. Avoid canned sweet potato pie filling—it’s pre-seasoned and may throw off the flavor balance.

Can I make it ahead of time?
Absolutely. This pie actually tastes better the next day. Store in the fridge, covered, for up to 3–4 days.

How do I store leftovers?
Wrap slices in plastic or place in an airtight container in the fridge. Reheat gently or enjoy cold!

Flavor Twists to Try:

Pecan Topping: Add a layer of chopped pecans and brown sugar for crunch.
Coconut Infusion: Stir in ¼ cup shredded coconut for a tropical take.
Brown Butter Boost: Swap melted butter for browned butter to add deep, nutty flavor.
Mini Pie Version: Use mini tart pans or muffin tins for personal-sized servings!

Perfect For:

Thanksgiving & holiday tables
Potluck desserts
Sunday suppers
A twist on traditional pumpkin pie
Sweet potato lovers everywhere