 Buttermilk Sweet Potato Pie – Southern Comfort in Every Slice!
This old-fashioned pie blends creamy sweet potatoes, tangy buttermilk, and warm spices in a flaky crust for a dessert that’s sweet, silky, and soul-hugging. It’s a holiday classic… but honestly, it’s good enough for any day you want a little Southern magic.
 ingredients:
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 ½ cups mashed cooked sweet potatoes (about 2 medium)
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, melted
• ½ cup buttermilk
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
 directions:
prep the pie crust
Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie plate and crimp the edges.
make the filling
In a large bowl, mix sweet potatoes, granulated sugar, brown sugar, and melted butter until smooth. Add buttermilk, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk until creamy and well combined.
fill & bake
Pour the filling into the pie crust. Bake for 50–60 minutes, or until the center is set and a knife inserted near the middle comes out clean.
cool & serve
Let pie cool to room temperature before slicing. Serve as is, or top with whipped cream for extra indulgence.
• Roast sweet potatoes instead of boiling for richer flavor
• Add a splash of bourbon for a grown-up twist
• This pie can be made a day ahead—it tastes even better after chilling overnight
 prep time: 20 mins | bake time: 50–60 mins
serves: 8
