Buttermilk Sweet Potato Pie Recipe

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Whenever I make this Buttermilk Sweet Potato Pie, it fills my kitchen with the warm, nostalgic aroma of cinnamon, nutmeg, and vanilla, transporting me back to family gatherings and cozy evenings by the fire. And now, I’m so excited to share this recipe with you!

How to make Buttermilk Sweet Potato Pie

Buttermilk Sweet Potato Pie is a classic Southern-style dessert that combines the creamy richness of sweet potatoes with the tangy flavor of buttermilk in a flaky pie crust.

Ingredients

Here’s everything you’ll need to create your Buttermilk Sweet Potato Pie:

• 1 cup mashed sweet potato (about 2 medium-sized sweet potatoes, roasted or boiled)
• 3/4 cup buttermilk (full-fat for creaminess)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 store-bought pie crust or homemade pie dough (see tips below if you’re making it from scratch)

Instructions

Follow these easy steps to prepare your Buttermilk Sweet Potato Pie:

Step 1: Preheat the oven to 350°F (175°C). Place the rack in the center position for even baking.

Step 2: If you haven’t already done so, roast or boil your sweet potatoes. For the best flavor:

• To roast: Prick the sweet potatoes with a fork, wrap them in foil, and bake them in a 375°F oven for about 45-60 minutes until tender.
• To boil: Peel and cut the sweet potatoes into chunks, then boil them in water until fork-tender.
• Mash the sweet potatoes until smooth using a fork, potato masher, or food processor.

Step 3: In a large mixing bowl, whisk together the mashed sweet potatoes, buttermilk, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling is smooth and well combined.

Step 4: Prepare the Pie Crust

If using a store-bought crust, place it in a pie dish and crimp the edges for a decorative finish. If making homemade pie dough:

• Combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar.
• Cut in 1/2 cup cold unsalted butter until crumbly.
• Add 4-5 tablespoons of ice water, one tablespoon at a time, until the dough comes together. Chill for at least 30 minutes before rolling out.

Step 5: Pour the sweet potato mixture into the prepared pie crust. Smooth the top with a spatula for an even surface. Bake the pie in the preheated oven for 45-55 minutes, or until the center is set and a toothpick inserted comes out clean. The edges will puff slightly, and the top will look lightly golden.

Step 6: Cool the pie on a wire rack for at least 2 hours to allow the filling to fully set. Serve at room temperature or chilled. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream!

Tips for Perfect Buttermilk Sweet Potato Pie

• Choose the Right Sweet Potatoes: Opt for orange-fleshed sweet potatoes like Beauregard or Garnet for the sweetest, creamiest flavor. These varieties also give your pie that beautiful orange color.
• Use Full-Fat Buttermilk: Full-fat buttermilk adds richness and tang to the filling. If you don’t have buttermilk, you can make your own by combining 1 tablespoon of white vinegar or lemon juice with 1 cup of milk, letting it sit for 5 minutes before using.
• Make Your Pie Crust from Scratch: If you want a buttery, flaky crust, homemade pie dough is worth the extra effort! Chill the dough before rolling to prevent shrinking during baking.
• Don’t Overmix the Filling: While you want a smooth filling, overmixing can introduce too much air, which may create cracks as the pie bakes. Stir gently once everything is combined.
• Blind Bake the Crust (Optional): If you prefer a crispier bottom crust, blind bake it before adding the filling. Bake the crust for 10-12 minutes with pie weights or dried beans to avoid soggy pastry.
• Keep an Eye on Baking Time: Sweet potato pie naturally has a custard-like filling, so it’ll jiggle slightly when done, but it won’t be liquid. Check early to avoid overbaking.
• Store Leftovers Properly: Wrap your cooled pie tightly in plastic wrap, and store it in the fridge for up to 4 days. You can also freeze it for longer storage—just be sure to thaw it in the fridge before serving.

What to serve with

Buttermilk Sweet Potato Pie is already a show-stopping dessert, but pairing it with the right accompaniments can take your experience to the next level.

1. Whipped Cream

A dollop of fluffy, homemade whipped cream is almost mandatory when serving Buttermilk Sweet Potato Pie. The light creaminess offsets the richness of the pie and adds an extra layer of indulgence.

How to Make Whipped Cream:

• Combine 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon vanilla extract.
• Whip with a hand mixer until soft peaks form.
• For an extra flavor twist, you can add a pinch of ground cinnamon or nutmeg to the whipped cream.

2. Ice Cream

A scoop of ice cream alongside a slice of warm pie is a classic pairing. Creamy ice cream complements the tangy buttermilk and earthy sweetness of the sweet potatoes.

Best Ice Cream Flavors to Try:

• Vanilla Bean: Keeps it simple and amplifies all the flavors of the pie.
• Butter Pecan: A Southern favorite that matches the rustic warmth of the pie.
• Cinnamon Ice Cream: Enhances the spices in the pie and brings an extra cozy vibe.
• Maple Ice Cream: Adds a subtle sweetness and depth to the dessert experience.

Ingredient Substitutes

There are plenty of ways to adapt the recipe for Buttermilk Sweet Potato Pie. From dairy-free swaps for buttermilk to healthier sugar substitutes, here are detailed options that ensure your pie turns out just as delicious while accommodating your preferences or pantry limitations.

1. Substitutes for Buttermilk

The tangy flavor and creamy texture of buttermilk make it a key ingredient in Buttermilk Sweet Potato Pie. If you don’t have buttermilk on hand, here are alternatives:

a) Homemade Buttermilk

Create your own buttermilk substitute by combining an acid with a milk base:

Ingredients:

• 1 cup whole milk (or any milk alternative like almond milk or soy milk)
• 1 tablespoon white vinegar or lemon juice

Instructions:

1. Add the vinegar or lemon juice to the milk, stir, and let it sit for 5-10 minutes until it begins to curdle. Use as a 1:1 substitute for buttermilk in the recipe.

b) Plain Yogurt

Plain yogurt is an excellent alternative as it has both tanginess and creaminess:

• Use full-fat or Greek yogurt for richness.
• Thin the yogurt slightly with water or milk for a consistency similar to buttermilk (around 3/4 cup yogurt + 1/4 cup milk).

c) Sour Cream

Sour cream’s acidity mimics buttermilk well:

• Use sour cream at a 1:1 ratio, and thin it with a splash of milk if necessary to match the consistency.

d) Dairy-Free Buttermilk Alternatives

For a lactose-free or vegan option, use:

• Unsweetened almond milk, soy milk, or oat milk with 1 tablespoon of white vinegar or lemon juice. Mix and let it thicken.
• Coconut milk works too, though it may slightly alter the flavor.

2. Substitutes for Sweet Potatoes

While sweet potatoes are the star of this recipe, you can swap them for other starchy vegetables if you need to:

a) Pumpkin Puree

Canned pumpkin puree is a great alternative to sweet potatoes. It has a similar texture and flavor, though slightly less sweetness.

• Substitute at a 1:1 ratio.
• You may want to adjust the sugar by adding 1-2 tablespoons, depending on the sweetness of the puree.

b) Butternut Squash

Roasted butternut squash offers a comparable texture and mildly sweet flavor that works well in place of sweet potatoes:

• Roast the squash and puree it to a smooth consistency before measuring.
• Substitute at a 1:1 ratio.

c) Cooked Carrots

For a lighter taste, try using cooked and pureed carrots:

• Boil or roast carrots until soft, then blend into a puree.
• Substitute at a 1:1 ratio, and consider increasing sugar slightly to offset the less sweet taste.

3. Substitutes for Sugar

Sugar provides sweetness to the pie, but there are several alternatives that cater to dietary preferences or a lower sugar lifestyle:

Granulated Sugar Substitutes:

• Coconut Sugar: Use at a 1:1 ratio for a subtle caramel flavor.
• Honey or Maple Syrup: Use slightly less (about 3/4 cup for every 1 cup of sugar) and reduce other liquids in the recipe slightly to balance.
• Agave Nectar: Can also be used at 3/4 the amount of sugar, but it lends a milder sweetness.
• Stevia or Monk Fruit Sweetener: Use these according to package instructions—often much less is needed than granulated sugar.

Brown Sugar Substitutes:

• Coconut Sugar: Works well as a replacement for brown sugar in equal amounts.
• Molasses + White Sugar: Mix 1 cup granulated sugar with 2 tablespoons molasses to mimic the flavor and texture of brown sugar.

4. Substitutes for Eggs

Eggs contribute to the custard-like texture and help the pie set, but there are plant-based alternatives for egg-free or vegan variations:

a) Flax or Chia Seeds

Ingredients:

• 1 tablespoon ground flaxseed or chia seeds
• 3 tablespoons water

Instructions: Mix the seeds with water and let sit for 5-10 minutes until it forms a gel-like consistency. Substitute 1 flax or chia egg per regular egg.

b) Mashed Banana

Mashed ripe banana can act as a binding agent, though it may add a fruity flavor. Use 1/4 cup of mashed banana for 1 egg in the recipe.

c) Applesauce

Applesauce provides moisture and helps bind the ingredients:

• Use 1/4 cup unsweetened applesauce for each egg.

d) Vegan Egg Substitute Powders: Powders made from starch or aquafaba (e.g., JUST Egg or Bob’s Red Mill Egg Replacer) can replace eggs directly, following package directions.

5. Substitutes for Butter

Butter adds richness to the pie filling, but there are alternatives for dairy-free and vegan diets or healthier choices:

• Plant-Based Butter: Any good-quality vegan butter (e.g., Earth Balance) works as a direct substitute for melted butter in this recipe.
• Coconut Oil: Use melted coconut oil at a 1:1 ratio. Note: Coconut oil may add a subtle coconut flavor.
• Neutral Oils: Vegetable oil, avocado oil, or sunflower oil can be used at a 1:1 ratio for butter in melted form.
• Applesauce: For a fat-free alternative that still provides moisture, substitute applesauce for melted butter at a 1:1 ratio. Keep in mind, this will slightly reduce the richness of the pie’s filling.

6. Substitutes for Spices

The warm spices—cinnamon, nutmeg, and vanilla—make the pie stand out. However, alternatives can be used to switch up the flavor profile or work with what you have:

Cinnamon Substitute:

• Pumpkin Pie Spice: A blend that includes cinnamon, nutmeg, cloves, and ginger, making it a perfect alternative.
• Apple Pie Spice: Similar and equally delicious.

Nutmeg Substitute:

• Allspice: A comparable flavor option that adds complexity.
• Cloves or Mace: Use sparingly, as their flavors are stronger than nutmeg.

Vanilla Extract Substitute:

• Maple Syrup: Provides sweetness and a similar flavor note.
• Almond Extract: For a nutty variation, use a smaller amount (about 1/2 teaspoon).

Final Thoughts

Buttermilk Sweet Potato Pie is the star of the dessert table, but thoughtful pairings can enhance the overall eating experience for you and your guests. 

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• Copycat Melissa Gorga Sprinkle Cookies Recipe
• Copycat Reese’s Oatmeal Cream Pies Recipe
• Homemade Costco Shepherd’s Pie Recipe