Buttermilk Sweet Potato Pie

Ingredients

• 2 large Roasted sweet potatoes (peeled and mashed; about 2 pounds total)
• 2 large Eggs (room temperature)
• 1/4 cup Unsalted butter (melted or softened)
• 1 cup Granulated sugar (adjust to taste after tasting the filling)
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1 tsp Vanilla extract
• 1 cup Buttermilk (cold)
• 1 shell Pre‑made 9‑inch deep‑dish pie shells (store‑bought, unbaked)

Instructions

1. Roast the sweet potatoes

   Preheat the oven to 425°F. Scrub the sweet potatoes, place them on a baking sheet, and roast until tender and lightly caramelized, about 45 minutes. Let them cool enough to handle.

   Time: PT45M

   Temperature: 425°F

2. Peel and mash

   When the potatoes are cool enough to handle, peel off the skins and mash the flesh in a large bowl until smooth.

   Time: PT10M

3. Mix wet ingredients

   In a separate bowl, whisk together the buttermilk, eggs, melted butter, sugar, cinnamon, nutmeg, and vanilla until fully combined.

   Time: PT10M

4. Combine filling

   Add the mashed sweet potatoes to the wet mixture. Stir with a rubber spatula until the batter is uniform. Taste and add a little more sugar if the sweet potatoes are not naturally sweet enough.

   Time: PT5M

5. Fill the pie shells

   Pour the batter into the pre‑made 9‑inch deep‑dish pie shell, smoothing the top with the spatula.

   Time: PT5M

6. Initial high‑heat bake

   Place the pie in the oven and bake at 425°F for 15 minutes. This creates a golden crust on the top.

   Time: PT15M

   Temperature: 425°F

7. Finish baking at lower temperature

   Reduce the oven temperature to 325°F and continue baking for 40 minutes, or until the center is set and a knife inserted comes out clean.

   Time: PT40M

   Temperature: 325°F

8. Cool completely

   Remove the pie from the oven and let it cool on a rack for at least 4 hours before slicing. The filling will firm up as it cools.

   Time: PT4H

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Roasted sweet potatoes: Pumpkin puree (for flavor change)
• Instead of Eggs: Egg replacer, 1/4 cup each
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Granulated sugar: Brown sugar, Honey (reduce other liquids)
• Instead of Ground cinnamon: Pumpkin pie spice (use 1 tsp)
• Instead of Ground nutmeg: Allspice (use 1/2 tsp)
• Instead of Vanilla extract: Maple extract
• Instead of Buttermilk: Milk + 1 tbsp lemon juice (let sit 5 min)
• Instead of Pre‑made 9‑inch deep‑dish pie shells: Homemade pie crust

Equipment Needed

• Oven
• Baking sheet or roasting pan
• Mixing bowl (large)
• Hand whisk or electric mixer
• Rubber spatula
• Measuring cups and spoons
• Peeler
• Knife
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Roast sweet potatoes instead of boiling to preserve color and sweetness.
• Taste the filling before baking and adjust sugar as needed.
• Start baking at 425°F for 15 minutes, then lower to 325°F for the remainder to achieve a golden top and a custard‑like interior.

Chef Tips from the Video

• Use room‑temperature butter and eggs for a smoother batter.
• Buttermilk adds a subtle tang that balances the sweet potatoes; if you dislike the tang, substitute with whole milk plus a splash of lemon juice.
• For extra spice depth, add a pinch of ground ginger or use pumpkin pie spice in place of cinnamon and nutmeg.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Wrap individual slices in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The pies can be baked a day ahead and refrigerated; reheat gently at 300°F for 10‑15 minutes before serving.
• Freeze baked, cooled pies wrapped tightly; thaw in the refrigerator overnight before reheating.