A classic Southern Sweet Potato & Buttermilk Pie with silky custard texture, gentle tang, and warm spices.
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Calories: 340kcal
Equipment
- Mixing Bowl
- whisk
- 9-inch pie dish
- Oven
Ingredients
- 1 9-inch unbaked pie crust
- 2 cups mashed roasted sweet potatoes
- 0.75 cup granulated sugar
- 0.5 cup buttermilk
- 2 large eggs
- 0.5 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
Instructions
- Preheat oven to 350°F and place pie crust in a 9-inch pie dish.
- Whisk mashed sweet potatoes and sugar until smooth.
- Add buttermilk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Whisk until fully combined.
- Pour filling into prepared crust and smooth the top.
- Bake for 45–50 minutes until the center is set and a knife comes out mostly clean.
- Cool completely before slicing and serving.
Notes
Roasting sweet potatoes adds deeper flavor. Chill overnight for best texture.
Nutrition
Calories: 340kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 210mg | Potassium: 360mg | Fiber: 3g | Sugar: 28g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 10mg