This Buttermilk Sweet Potato Pie is a delightful twist on a classic Southern dessert. The creamy, spiced filling paired with a tender homemade crust makes for a comforting and flavorful treat perfect for any occasion. Whether you’re serving it at a holiday gathering or simply indulging in a slice with your afternoon coffee, this pie is sure to impress.
Ingredients:
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 4-5 tbsp ice water
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For Garnish (Optional):
- Whipped cream
- Ground cinnamon
- Toasted pecans
Instructions:
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish. In a large mixing bowl, combine the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough to the prepared pie dish, trimming and crimping the edges as desired. Set aside.
- Prepare the Sweet Potato Filling: In a large mixing bowl, combine the mashed sweet potatoes and melted butter. Stir in the granulated sugar and brown sugar until well combined. Add the eggs, one at a time, mixing well after each addition.
- Mix the Filling: Gradually add the buttermilk, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until the filling is smooth and well combined.
- Assemble the Pie: Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
- Bake the Pie: Bake the pie for 55-65 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. Optional: Garnish with a dollop of whipped cream, a sprinkle of ground cinnamon, or toasted pecans before serving. Enjoy your rich and flavorful Buttermilk Sweet Potato Pie!
Notes:
- Sweet Potatoes: Roasting or boiling your sweet potatoes beforehand will help ensure they are tender and easy to mash. Roasting tends to bring out more natural sweetness.
- Buttermilk: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Spices: Adjust the amount of spices to your preference. You can also add a pinch of cloves or allspice for additional warmth.
FAQs:
Can I use store-bought pie crust?
Yes, if you’re short on time, a store-bought pie crust will work just fine. However, making your own crust adds an extra layer of flavor and texture.
How should I store the pie?
Store the pie in the refrigerator, covered, for up to 4 days. You can also freeze the pie for up to 2 months. Thaw it overnight in the refrigerator before serving.
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Simply bake, cool, and store it in the refrigerator until ready to serve.
Conclusion:
This Buttermilk Sweet Potato Pie is a delightful addition to any dessert table. With its creamy texture, balanced spices, and buttery crust, it’s a comforting and nostalgic treat that brings the warmth of the holidays to your home. Whether you’re an experienced baker or just trying your hand at pie-making, this recipe is both accessible and rewarding. Enjoy a slice with your favorite cup of coffee or tea, and savor the rich, Southern flavors of this classic dessert.
