Buttermilk Sweet Potato Pie

This Buttermilk Sweet Potato Pie is the kind of dessert that balances comfort with brightness. Imagine sweet potato baked until soft and pureed, then mixed into a creamy buttermilk custard spiced with nutmeg, cinnamon, and ginger—and uplifted by fresh orange zest. Tucked into a crisp, unbaked pie shell, it bakes into silky perfection with just a tiny wobble in the center. Whether it’s Thanksgiving, Christmas, or just a cozy weekend treat, this pie brings warmth and flavor in every bite.

Why You’ll Love This Recipe

• Deep, rich flavor: sweet potato + buttermilk + warm spices + orange zest = complex yet comforting.
• Creamy texture with a custardy set—it’s not too dense, yet deeply satisfying.
• Easy to prep: one mixing bowl for the filling; simple pie shell—no fuss.
• Perfect for holiday tables or any time you want dessert that feels special.

Ingredients

Filling

• 1 cup sweet potato, baked and pureed
• Zest of one orange
• 1 1/2 cups organic sugar
• 2 eggs
• 1 cup buttermilk
• 3 tablespoons finely ground cornmeal
• 1 tablespoon vanilla extract
• 1/4 cup melted butter
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger

Pie Crust

• 1 unbaked pie shell (I used a shortening based pie crust)

Directions

1. Preheat & prep shell
   Preheat your oven to 350°F (about 175°C). Place the unbaked pie shell into a 9-inch pie plate, making sure the crust is fitted and edges are fluted or crimped as desired.
2. Prepare sweet potato
   Bake the sweet potato until it is very soft—you should be able to mash or ricer it easily. Once baked, allow it to cool slightly, then puree until smooth. If you have a potato ricer, that helps remove stringy fibers; alternatively use blender or food processor.
3. Mix filling
   In a large mixing bowl, combine:
   • the pureed sweet potato
   • orange zest
   • organic sugar
   • eggs
   • buttermilk
   • finely ground cornmeal
   • vanilla extract
   • melted butter
   • freshly grated nutmeg
   • cinnamon
   • ground ginger
   Whisk well until the mixture is smooth and evenly blended, with no lumps or stringy bits of sweet potato remaining.
4. Assemble pie
   Pour the smooth filling into the prepared, unbaked pie crust, smoothing the top with a spatula if needed.
5. Bake
   Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 80-90 minutes, or until the custard is set. You’ll know it’s done when the center wobbles only slightly (just the tiniest wobble), not liquid but not rock-solid. Be careful: bake too long and the custard may crack during cooling.
6. Cool & chill
   Once baked, remove from the oven and let the pie cool first at room temperature. After it’s cooled down, refrigerate until fully chilled (several hours or overnight if possible)—this ensures the custard is nicely set and flavors meld.

Pro Tips and Variations

• Use the darkest orange sweet potatoes you can find—visually appealing and richer in flavor. Lighter sweet potatoes tend to give a more brownish color. Vintage Kitty
• For the smoothest texture: bake sweet potato very soft, puree thoroughly, and consider passing through a ricer or sieve. Vintage Kitty
• Using a shortening-based crust helps prevent burning or over-browning during the long bake time. Butter crusts brown faster. Vintage Kitty
• If you prefer a slightly coarser texture, you can adjust the fineness of the cornmeal or even omit it (but cornmeal contributes to thickening). Vintage Kitty

Serving Suggestions

• Serve slices chilled or at room temperature.
• A dollop of whipped cream or softly sweetened whipped topping complements the tang of the buttermilk.
• Garnish with a sprinkling of cinnamon or nutmeg, or even a little orange zest on top for visual appeal.

Storage / Reheating

• Storage: Keep pie chilled in the refrigerator, covered, for up to 3-4 days.
• Freezing: You can freeze individual slices—wrap tightly first in plastic wrap, then foil. Thaw overnight in fridge before serving.
• Reheating: Warm gently in a low oven (about 325°F / 160°C) for 10-15 minutes for slices. Do not microwave for long periods, as custard can become rubbery.

FAQs

Question	Answer
Can I use canned sweet potato puree?	Yes, though fresh-baked gives better flavor and texture. If using canned, ensure it’s well drained, maybe adjust moisture.
Can I use a butter-based crust instead of shortening?	Yes, but watch carefully—the crust edges may brown too quickly with the long bake time. Use pie shields or foil if needed.
What size pie plate is best?	A standard 9-inch pie plate works well. Smaller or deeper pans will affect bake time.
Can I bake this in smaller pans or multiple pies?	Yes, you can divide into two smaller pie plates; just keep an eye on baking time. Smaller pies may bake faster.
Can I make this ahead?	Absolutely—this pie benefits from chilling overnight, which helps the custard set and flavors deepen.

Conclusion

If you’re looking for a dessert that offers more than simple sweetness, this Buttermilk Sweet Potato Pie delivers: creamy texture, warm spice notes, and a bright citrus kick, all wrapped in a tender crust. It’s elegant enough for holiday dinners, yet comforting enough for cozy nights in. Trust the process of baking fully then chilling, and each slice will be smooth, flavorful, and utterly satisfying.

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