Sweet Potato Buttermilk Pie

This Sweet Potato Buttermilk Pie is a warm, comforting dessert with a silky texture and rich flavor. It’s perfect for holidays, family gatherings, or any time you want a classic Southern-style treat. Below is a clear, well-organized version of the recipe, ideal for WordPress and compliant with Google AdSense content guidelines.

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• ½ cup (1 stick) cold unsalted butter, cubed

• 3–4 tablespoons ice water

For the Filling

• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)

• 1 cup granulated sugar

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• 2 large eggs

• ½ cup unsalted butter, melted and slightly cooled

• ½ cup buttermilk

• 1 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the Crust

1. Combine flour and salt in a medium bowl.

2. Add the cold butter and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

3. Add ice water one tablespoon at a time until the dough comes together.

4. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Cold butter helps create a flaky, tender crust.

Step 2: Cook the Sweet Potatoes

1. Peel and cut the sweet potatoes into chunks.

2. Boil until tender (about 15–20 minutes), then drain well.

3. Mash until completely smooth and let cool slightly.

Step 3: Make the Filling

1. In a large bowl, mix the mashed sweet potatoes, sugar, salt, cinnamon, nutmeg, and ginger.

2. Add the eggs, melted butter, buttermilk, and vanilla.

3. Mix until smooth and creamy.

Tip: A whisk or hand mixer helps create a silky filling.

Step 4: Assemble the Pie

1. Preheat the oven to 350°F (175°C).

2. Roll out the chilled dough into a 12-inch circle on a floured surface.

3. Transfer the dough to a 9-inch pie pan, press into place, and trim the edges.

4. Pour in the sweet potato filling and smooth the top.

Step 5: Bake the Pie

1. Bake for 50–60 minutes, or until the filling is set and a knife inserted in the center comes out clean.

2. Cover the edges with foil if the crust browns too quickly.

3. Cool completely on a wire rack before slicing.

Tip: The flavor improves even more after a few hours of chilling or overnight.

Step 6: Serve and Enjoy

Slice the pie and serve as-is, or top with a spoonful of whipped cream.
A sprinkle of cinnamon or nutmeg adds a warm, festive touch.