Buttermilk Sweet Potato Pie

Buttermilk Sweet Potato Pie brings together two classic Southern ingredients sweet potatoes and buttermilk in one rich, creamy dessert. This pie is subtly spiced, with hints of cinnamon, nutmeg, and ginger complementing the natural sweetness of the sweet potatoes. The buttermilk adds a gentle tang, enhancing the flavors without overpowering them, making it the perfect dessert for any occasion.

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What Makes Buttermilk Sweet Potato Pie Special? 🍂

This pie has an incredibly smooth filling that pairs beautifully with the buttery, flaky crust. The buttermilk adds a creaminess and slight tang, balancing the sweetness of the sweet potatoes. With the right mix of warm spices and a homemade crust, this pie offers a satisfying, homey flavor that makes you feel like you’re back in Grandma’s kitchen.

Ingredients 🛒

For the Pie Crust:

• 1 1/2 cups all-purpose flour – Forms the base of the crust.
• 1/4 cup granulated sugar – Adds a touch of sweetness.
• 1/2 teaspoon salt – Balances the flavors.
• 1/2 cup unsalted butter, cold and cubed – The key to a flaky, tender crust.
• 1/4 cup ice water – Helps bring the dough together without making it sticky.

For the Sweet Potato Filling:

• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes) – The heart of the filling, adding natural sweetness and color.
• 1 cup granulated sugar – Sweetens the pie.
• 1/2 cup buttermilk – Adds a creamy, tangy touch.
• 3 large eggs – Adds richness and helps the pie set.
• 1/2 cup unsalted butter, melted – Adds a rich, smooth texture.
• 1 teaspoon vanilla extract – Enhances the flavors of the filling.
• 1 teaspoon ground cinnamon – Adds warmth and spice.
• 1/2 teaspoon ground nutmeg – Deepens the flavor with a subtle, earthy spice.
• 1/4 teaspoon ground ginger – Adds a hint of zing.
• 1/4 teaspoon salt – Balances the sweetness.

Step-by-Step Directions 🍴

Step 1: Prepare the Pie Crust

1. Mix the Dry Ingredients: In a mixing bowl, combine the flour, sugar, and salt. Stir until evenly distributed.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized lumps of butter are ideal for a flaky crust.
3. Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing just until the dough begins to come together. The dough should be moist enough to hold together but not sticky.
4. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps to firm up the butter and prevent the crust from shrinking during baking.

Step 2: Preheat the Oven

1. Preheat the Oven: Set your oven to 375°F (190°C) and position a rack in the center.

Step 3: Roll Out the Dough

1. Prepare the Dough for Rolling: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan, keeping it around 1/8-inch thick for a sturdy, crisp crust.
2. Transfer to the Pie Pan: Carefully lift the rolled dough and place it into the pie pan. Trim any excess dough, leaving about a 1-inch overhang. Fold the edges under and crimp as desired for a decorative touch.

Step 4: Prepare the Sweet Potato Filling

1. Combine Ingredients: In a large mixing bowl, whisk together the cooked and mashed sweet potatoes, sugar, buttermilk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and creamy. If you prefer an extra-smooth filling, you can use a hand mixer or an immersion blender.
2. Taste and Adjust: If you’d like a touch more spice, adjust the cinnamon, nutmeg, or ginger to taste.

Step 5: Assemble and Bake

1. Fill the Crust: Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula to ensure even baking.
2. Bake the Pie: Place the pie in the preheated oven and bake for 55-60 minutes. The pie is done when the filling is set, but the center may still have a slight jiggle. The crust should be golden brown, and a toothpick inserted near the center should come out mostly clean.

Step 6: Cool and Serve

1. Cool on a Wire Rack: Allow the pie to cool completely on a wire rack. This step is crucial for the filling to set properly and for easy slicing.
2. Serve: For best flavor, serve the pie at room temperature or chilled. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special touch.

Tips for the Perfect Buttermilk Sweet Potato Pie 🌟

• Cook the Sweet Potatoes Thoroughly: For a smooth filling, ensure the sweet potatoes are fully cooked. Boil, bake, or microwave them until they’re soft and easy to mash.
• Blend the Filling for Extra Smoothness: To create an ultra-smooth filling, use an immersion blender or food processor to blend the filling ingredients until silky.
• Don’t Overwork the Dough: When making the crust, handle the dough as little as possible. Overmixing can make the crust tough.
• Chill the Dough: Chilling the dough before rolling it out ensures a flakier crust and helps prevent it from shrinking during baking.
• Watch the Pie Towards the End of Baking: Depending on your oven, the pie may take slightly more or less time to bake. Check for doneness by gently shaking the pie if the center is mostly set with a slight jiggle, it’s ready.

Storing and Serving Suggestions 🍽️

• Storing: Cover any leftover pie tightly and refrigerate for up to 4 days. The flavors often improve after a day or two as they meld together.
• Serving Options: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, dust with a sprinkle of cinnamon or drizzle with a caramel sauce.
• Make It Ahead: This pie can be made a day in advance. Bake, cool completely, and store it in the refrigerator. Let it come to room temperature before serving, or gently warm individual slices.

Frequently Asked Questions 🤔

1. Can I use canned sweet potatoes? Yes! If you’re short on time, canned sweet potatoes can be used. Just make sure to drain them well and mash them until smooth.
2. What if I don’t have buttermilk? No problem! Substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup milk. Let it sit for 5 minutes, and you have a quick buttermilk substitute.
3. Can I make this pie gluten-free? Absolutely. Substitute the all-purpose flour in the crust with a gluten-free baking mix designed for pastry.
4. Can I freeze Buttermilk Sweet Potato Pie? Yes, the pie can be frozen. Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. To serve, thaw it in the refrigerator overnight and let it come to room temperature before slicing.

Nutritional Information (Per Slice) 🍰

Note: Approximate values based on 8 servings.

• Calories: 350 kcal
• Total Fat: 18g
• Carbohydrates: 45g
• Protein: 4g

A Slice of Southern Comfort 🌞

Buttermilk Sweet Potato Pie is a comforting dessert that embodies the heart of Southern cooking. With its smooth filling, perfectly spiced flavor, and buttery crust, this pie is sure to be a hit at your next gathering. Each bite is rich, sweet, and tangy, making it a wonderful way to celebrate the cozy flavors of fall. So, grab a fork and enjoy a taste of the South!