Buttermilk Sweet Potato Pie

October 27, 2015
6 Ratings
Photo by Kyle Orosz
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Makes one 9 inch pie
Author Notes

A simple, rustic pie perfect for fall that I made using McCormick Gourmet cinnamon, ginger, allspice, and nutmeg. —Erin Jeanne McDowell

What You'll Need
  • 1 recipe All Buttah Pie Crust (
  • 1 egg white (35 g)
  • 2 1/2 cups mashed sweet potatoes (549 g)
  • 6 tablespoons unsalted butter, melted (85 g)
  • 2/3 cup buttermilk (163 g)
  • 2 eggs (114 g)
  • 1 egg yolk (21 g)
  • 1 teaspoon vanilla extract (5 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup dark brown sugar (106 g)
  • 2 teaspoons ground cinnamon (6 g)
  • 1 teaspoon ground ginger (3 g)
  • 1/2 teaspoon ground allspice (2 g)
  • 1/4 teaspoon ground nutmeg (1 g)
  1. On a lightly floured surface, roll out the dough on a lightly floured surface to 1/4 inch thick.
  2. Roll the dough onto the rolling pin and gently transfer to the pie plate, unfurling the dough off the pin and into the plate. Trim the dough to have a 1/2 inch overhang all the way around the edges.
  3. Tuck the excess dough under at the edges, working all the way around and pressing lightly to help the dough “seal” to the outer edge of the pie plate. Crimp the edges as desired (or use a fork). Return the dough to the refrigerator for 15-30 minutes.
  4. While the crust chills, preheat the oven to 425 degrees Fahrenheit. Cut a square of parchment paper a little large than the pie plate. When the dough is chilled, pierce the bottom a few times with a fork. Place the parchment in the center of the pie and fill with pie weights. Bake until the crust is just barely golden brown, 10-12 minutes. Reduce the oven temperature to 375.
  5. Remove the parchment paper and pie weights and brush the base of the pie crust with egg white. Return to the oven and bake for 3-5 minutes more. Cool the crust completely.
  6. Make the filling: in a large bowl, whisk the sweet potatoes, butter, buttermilk, eggs, egg yolk, and vanilla to combine. Add the sugar, brown sugar, cinnamon, ginger, allspice, and nutmeg.
  7. Pour the custard into the cooled crust. Bake until the custard is set around the edges but still slightly jiggly in the center, 35-40 minutes. Cool completely before slicing and serving.

See what other Food52ers are saying.

  • Nichele Hoskins
    Nichele Hoskins
  • Meike Dayan Oliver
    Meike Dayan Oliver
  • P Strommer
    P Strommer
  • Lisa
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

P S. November 24, 2019
Not the best recipe for sweet potato. Seemed to cover up both color and flavor of a perfectly roasted root. Would be a good pie if you wanted sweet potato to taste like some "not sweet potato" but then you have to ask, "why"?
Lisa November 9, 2017
Mighty fine! I was using a quiche pan so I increased the filling by half again as much. I had left over pumpkin from a cake recipe and was just shy on sweet potatoes so used the pumpkin to make up the difference (3/4 c.), Cut back a bit on the cloves. I had about 1 1/2 cup custard left over so buttered a dish and baked it along side the crusted pie. The crust less baked custard came out a treat. This is definitely my go to recipe from here out! Thank you for sharing this delightful recipe!
Nichele H. June 20, 2016
I really like this recipe. I'm a southerner and have been working on my sweet potato pie game. I used a half lard, half butter crust and i modified the custard considerably. The sweet potatoes I used, sweet garnets, were roasted to utter softness in cast iron on a hot grill, so they were as sweet as they could be. I reduced the cinnamon by half and used a very fine and balanced Vietnamese cinnamon. Cinnamon can get overbearing. Used only four tablespoons of turbinado sugar. I added a pinch of salt and added no butter. There was plenty of fat in the crust. It turned out beautifully. So creamy and light, and with a true sweet potato taste. The multiple bakings, cooling in the freezer and the egg white made the difference, for sure. I honestly have no idea how a stick of butter and an extra cup of sugar could have made this any better. My boyfriend, a huge fan of sweet potato pie, really liked it.
Meike D. November 22, 2015
I made this recipe yesterday for the first time. My house smelled magical! I can't wait to see what my boyfriend thinks! I'm making two more for thanksgiving. This is my first crust I've ever made and it came out great!