The Sweet Potato Pie is a southern tradition that is a thick, creamy and not-too-sweet desert. Recipe is very simple and quick to make. You can add various spices like cinnamon, ginger or nutmeg to sugar mixture to add a little spicy flavor.
A classic dish at every Thanksgiving Dinner, our Sweet Potato Pie is even sweeter with buttermilk. Add this dessert to your holiday dinner and your whole family will thank you.
Buttermilk Sweet Potato Pie 🥧🍠
Buttermilk Sweet Potato Pie is a fresh buttermilk custard pie flavored with baked sweet potato and lots of fresh orange zest. You will be amazed by the bright, fresh taste but I’m pretty sure that your favorite part will be the ease of making this delicious dessert.
It’s hard to imagine the fall holidays without pie. At our Thanksgiving feast, we had 6 types of pies for 16 people. We have a lot of bakers in the family and even more sweet tooths! My mom brought my grandmother’s pumpkin pie recipe, Kevin made pecan and my sister-in-law baked an apple pie. Since the standards were covered, I took the opportunity to test out some new recipes. When you are a blogger, taste testers are crucial!
Ingredients:
For the Pie Crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water
For the Sweet Potato Filling:
2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup granulated sugar
1/2 cup buttermilk
3 large eggs
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
Directions:
Prepare the Pie Crust:
In a mixing bowl, combine flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough comes together.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Roll Out the Dough:
On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
Transfer the dough to the pie pan, trim any excess, and crimp the edges.
Prepare the Filling:
In a large bowl, whisk together the sweet potatoes, sugar, buttermilk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
Assemble & Bake:
Pour the sweet potato filling into the prepared pie crust.
Bake in the preheated oven for 55-60 minutes, or until the filling is set and the crust is golden brown.
Cool & Serve:
Allow the pie to cool completely on a wire rack before slicing.
Serve at room temperature or chilled, and enjoy!