Description
This rich and creamy Buttermilk Sweet Potato Pie features a flaky crust and a spiced filling that perfectly balances sweetness and warmth. A classic dessert for any occasion!
Ingredients
Scale
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Sweet Potato Filling:
- 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Prepare the Pie Crust:
- In a mixing bowl, combine flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out the Dough:
- On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- Transfer the dough to the pie pan, trim any excess, and crimp the edges.
- Prepare the Filling:
- In a large bowl, whisk together the sweet potatoes, sugar, buttermilk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Assemble & Bake:
- Pour the sweet potato filling into the prepared pie crust.
- Bake in the preheated oven for 55-60 minutes, or until the filling is set and the crust is golden brown.
- Cool & Serve:
- Allow the pie to cool completely on a wire rack before slicing.
- Serve at room temperature or chilled, and enjoy!
Notes
This pie can be made a day in advance and stored in the refrigerator. Serve with whipped cream for an extra touch.
- Prep Time: 30 minutes
- Cook Time: 60 minutes