“Classic Sweet Potato & Buttermilk Pie”

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Imagine the comforting flavor of classic sweet potato pie—now make it even smoother, richer, and gently brightened with a touch of tang. That’s what buttermilk brings to the table. This Sweet Potato Buttermilk Pie is a true Southern gem, blending naturally sweet roasted potatoes with a velvety, custard-like filling, all nestled inside a perfectly crisp, flaky crust and warmly spiced.

Unlike a pumpkin pie, this recipe leans into caramelized sweetness and earthy depth, creating a filling so silky it practically disappears on your tongue. And best of all? It’s incredibly easy. No boiling, no complicated prep—just roast, mix, and bake.

Whether you’re preparing for Thanksgiving, a holiday dessert spread, or simply treating yourself on a quiet weekend, this pie offers pure comfort in every forkful.

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🧾 Ingredients

Crust

• 1 (9-inch) unbaked pie crust — homemade or store-bought
  → Blind-bake for 10 minutes if your crust recipe recommends it.

Filling

• 2 lbs sweet potatoes (3–4 medium), roasted and peeled
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 3 large eggs, at room temperature
• 1 cup full-fat buttermilk
• ½ cup unsalted butter, melted and cooled
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ tsp fine sea salt
• 1 tsp pure vanilla extract

Roasting Tip: Bake whole, unpeeled sweet potatoes at 400°F (200°C) for 45–60 minutes until tender. Scoop out the insides — you’ll need roughly 2 cups of mashed potato.

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👩‍🍳 Instructions

1. Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Prick each sweet potato several times with a fork. Place on a baking sheet and roast for 45–60 minutes, or until soft. Cool, peel, and mash until the texture is completely smooth.

2. Prepare the Filling

Reduce the oven to 350°F (175°C).
Place the mashed sweet potatoes, both sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla into a blender or food processor. Blend until the mixture is completely smooth and creamy with no stringy bits left.

💡 No blender? Use a hand mixer and push the mixture through a fine-mesh sieve for a perfectly silky custard.

3. Assemble and Bake

Pour the filling into your prepared pie crust.
Bake for 55–65 minutes, until the outer edges are set and the center still has a gentle jiggle—similar to soft-set gelatin.

⏱️ Don’t overbake! The pie will continue to firm up while cooling.
🛡️ Crust browning too fast? Lightly tent the edges with foil.

4. Cool Completely

Let the pie cool on a wire rack for 3–4 hours, or even overnight, to fully set and allow the flavors to deepen.

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If you’d like, I can also create:
✨ a shorter version,
✨ a more poetic storytelling version, or
✨ a punchy, blog-ready version.