This twist on a classic Southern pie will have you begging for seconds! Buttermilk Sweet Potato Pie is sweet, citrusy and surprisingly easy to make!
Buttermilk Sweet Potato Pie is a fresh buttermilk custard pie flavored with baked sweet potato and lots of fresh orange zest. You will be amazed by the bright, fresh taste but I’m pretty sure that your favorite part will be the ease of making this delicious dessert.
It’s hard to imagine the fall holidays without pie. At our Thanksgiving feast, we had 6 types of pies for 16 people. We have a lot of bakers in the family and even more sweet tooths! My mom brought my grandmother’s pumpkin pie recipe, Kevin made pecan and my sister-in-law baked an apple pie. Since the standards were covered, I took the opportunity to test out some new recipes. When you are a blogger, taste testers are crucial!
I’ve been reading old cookbooks a lot lately, and the variety of pie recipes intrigues me. Gooseberry, huckleberry, molasses… and so many recipes for buttermilk pie. Buttermilk pie is a thing in the South, but not something that I grew up eating in my Mid-Atlantic, Pennsylvania-Dutch homeland.
So, I decided to play around with variations on the standard buttermilk pie…which to make things even more confusing, is called a chess pie if it uses cornmeal as a thickener instead of flour. So my taste testers were subjected to three new recipes: chocolate, cranberry orange and sweet potato. They were all flavorful but for me the clear winner was the sweet potato. It had the perfect texture and it was sweet with an incredibly zesty taste.
Although I named this Buttermilk Sweet Potato Pie, in reality this pie recipe has a blend of flavors like buttermilk, orange zest, freshly grated nutmeg, cinnamon, vanilla extract and ginger which add up to delicious! You have to try this fresh, tangy pie!!! It’s my new favorite!
And this is an easy pie to make! Start by baking a sweet potato and then puree the flesh until very smooth. I ran the sweet potato through a potato ricer and then made the filling in one mixing bowl with a whisk. If you don’t have a ricer, you could also make the pie filling in a blender or food processor. Whatever method you use, make sure that the sweet potato is pureed because it can have stringy fibrous threads in the flesh and you want a creamy, smooth custard.
This recipe is for a 9 inch pie plate, but I’ve been collecting a number of odd size pie plates lately, so I spread the filling across a couple smaller pie plates. I used a vintage Pyrex 206 I found at a yard sale and a 7-1/2 inch stoneware baker I picked up at a thrift store. When I can find them at good prices, I always buy extra pie plates because when you take them to dinners they don’t always return home. I hate using disposable pie tins, so used or vintage pie plates are preferable and usually about the same price!
Trouble is I get attached to my dishes! My collection is HUGE and I have been coveting this little Pyrex 206 for a while. Doubt I’ll let this pie plate slip away! Time to get more storage shelves!!!! Maybe the best pie plates to buy for parties are ones you won’t get attached to lol!
UPDATE: It’s now 2018 and I’m still making this delicious pie for holiday gatherings! It’s become one of my favorites! Now you’ll see updated (prettier) pictures in this post. My mom came over before Thanksgiving and she helped me remake and shoot this gorgeous pie.
This time we used a 9.5 inch pie plate from Williams-Sonoma. Yes, my collection of pie plates is still growing and I’m happy to say I’ve picked up another rare Pyrex, the 207. It’s 6.75 inches and oh so cute! I guess what I’m saying is that this recipe isn’t fussy. You can make one large pie or a couple small ones. If you’d like to see the original pies and pie plates here’s one of the photos for reference.
Another note: I now have a Vitamix and I made this pie by throwing the mashed sweet potato into the blender with the other ingredients. It worked really well. I made two pies. The first I blended up, poured it into the dough and threw it in the oven. This pie was kind of puffy because the blender added lots of air to the filling.
The oven was full for the second pie, so I made the filling then transferred it to a covered dish and put it in the fridge to bake later. As it sat in the fridge, the bubbles dissipated. This is the pie I photographed. So while the blender is a completely viable method, I do like the look of a less whipped filling. But I did prefer the blended over the hand mixed because the blending made a smoother, more emulsified filling.
Third note: Try to find the darkest orange sweet potatoes you can find. I’ve made this with lighter sweet potatoes and it comes out more brown than orange. Orange is certainly prettier!
If you make this recipe, let me know what you think! Comment or rate it below.
Buttermilk Sweet Potato Pie
Ingredients
Filling
- 1 cup sweet potato, baked and pureed
- Zest of one orange
- 1 1/2 cups organic sugar
- 2 eggs
- 1 cup buttermilk
- 3 tablespoons finely ground cornmeal
- 1 tablespoon vanilla extract
- 1/4 cup melted butter
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
Pie Crust
- 1 unbaked pie shell (I used a shortening based pie crust)
Instructions
- Preheat oven to 350F
- Prepare a 9 inch pie plate with pie dough.
- In a large bowl, combine all the filling ingredients and whisk until smooth.
- Pour filling into unbaked pie shell.
- Bake for 80-90 minutes or until set. You'll know it's done when there only the tiniest wobble in the middle. Bake it too long and the custard will crack when cooling.
- Chill pie until ready to serve.
Notes
- Make sure to bake your sweet potato until its very soft....it will make a smoother pie!
- Try to find the darkest orange sweet potatoes you can find. I've made this with lighter sweet potatoes and it comes out more brown than orange. Orange is certainly prettier!
Nutrition
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Liz says
Sounds delightful! I’ll have to give this one a try!
Andrea Wyckoff says
Oh my heavens I want a slice of this sweet potato pie right now! Your photos are so beautiful too!
Denise says
Just curious, why a crust made with shortening and not butter?
Vintage Kitty says
Great question Denise! I guess I should have mentioned it in the post. When you make a custard type pie like this (or a fresh pumpkin pie) they take a really long time to bake. In my experience, butter crusts burn faster while shortening crusts are more forgiving to the extended baking time.
Cici says
I made this recipe over the weekend because it looked delicious. …And it turned out well. I LOVE the orange citrus flavor combined with the sweet potato. It’s unique because most people don’t think of making sweet potato pie this way. However, the combination works well together.
I’ll definitely use this recipe again, however, I prefer my sweet potato pies to be very smooth and creamy so… next time, I’ll leave out the cornmeal (which gives it a coarser texture). Also, I might add just a bit more sugar. The orange zest packs a wallop so a little more sugar will even out the flavors.
Vintage Kitty says
Cici, so glad you tried this recipe! It’s become one of my favorites. My pies all came out very creamy, so maybe the cornmeal you used wasn’t ground finely (I think I used Bob’s Red Mill)? I wouldn’t omit the cornmeal because it thickens the custard. You can however swap out the cornmeal for an equal amount of flour. Also if you’d like a sweeter flavor, you could substitute the fresh orange zest for candied orange zest which would be dynamite! Thanks for stopping by!
Joan says
Can I substitute pumpkin for sweet potato? My husband does not like sweet potatoes.
Vintage Kitty says
Hi Joan. I doubt it. Sweet potatoes are starchy and pumpkin is watery. My guess is that with the orange and buttermilk, your husband might like it. I’ve never been one to like sweet potatoes by themselves, so I’m guessing he might be open to trying it in a dessert with lots of other flavors.
j says
Where’s the recipe.
It’s not pulling up
Vintage Kitty says
Hey J, don’t know what happened but its back up. Thanks for letting me know.
Ryan Scott says
This looks like something delicious and easy I can try when I get home!
Vintage Kitty says
Post a pic and tag us when you make. Pies make us happy. Almost as good as puppies…but you can’t eat those :-)
Valerie says
I will totally make this. I’m always looking for new pies to make for the holidays plus I just love pie in general. Great recipe! Thanks!
Vintage Kitty says
This is one of my new holiday favorites. Hope you love it as much as we do!
chellie says
Totally need this in my life!
Vintage Kitty says
Life is always better when it includes pie!
Jody says
Yum! I love all things buttermilk and sweet potato. The addition of orange seems perfect! Just wish my pie crusts didn’t always turn out too dry. Do you think this would work crustless-like a sweet potato casserole?
Vintage Kitty says
Hi Jody! Let’s tackle the dry crust first. Are you using a shortening based pie crust? I find they hold up better to long baking times. Butter tastes great but is more likely to burn. Another thing to try is using foil or a pie shield to protect the crust during part of the baking time. About this recipe in particular, make sure to roast and puree your own sweet potato. Canned sweet potato is so much more wet.
Will this work without a crust? I think so…it’s a custard. But I would try it in individual oven proof cups in a water bath. Most likely it will take less time to cook. It would be lovely with a dollop of whipped cream and this Gingerbread Granola for crunch.
Teksin duman says
I tried this yesterday, added some pecans on top , it was delicious. I wish I remembered to take a picture. Oh well next time. I will do it often from now on. Thank you vintage kitty.
Vintage Kitty says
Pecans on top sounds excellent! Glad you liked it! Hope to see your work next time Teksin.
Ryan Scott says
Can I use corn starch instead of the cornmeal? Just because that’s what I have at home. Will it thicken the pie appropriately?
Vintage Kitty says
Not sure. You can sub flour for cornmeal. Let me know how it goes!
Dominique says
This sweet potato pie looks so good! It would be perfect as a Thanksgiving dessert or to eat all through Fall. I love all the festive spices used here!
Vintage Kitty says
It is great all through the fall. Since it’s so bright orange I’ve thought about making the pie into a jackolantern face!
Reg says
This sounds so good. How would you think a praline would do on top. When I make sweet potato casserole, I usually make a praline with pecans, brown sugar, butter, and flour. I could pull back on the sugar in the pie to make up for the praline on top.
Vintage Kitty says
I think you could put in on after it cooks. Sounds like a delicious idea!
Jenni LeBaron says
I has no idea that was the only difference between a buttermilk pie and a chess pie. This sweet potato pie looks tasty! I think it would work well for breakfast or dessert!
Vintage Kitty says
Any pie is good for breakfast ;-)
Allison says
I love the addition of citrus – I bet this tastes amazing! I don’t love pumpkin pie, so I should try this pie instead for Thanksgiving!
Vintage Kitty says
It does taste amazing! It’s a great substitute for pumpkin pie for the holidays.
Shelley says
So interesting, the difference between a buttermilk pie and a chess pie – I had no idea! But I adore them both, and no matter what you call it, I’m soooooo craving this wonderful twist with all the great citrusy sweet potato flavors going on here! Absolutely perfect for Thanksgiving!
Vintage Kitty says
Yeah, isn’t it interesting? I don’t think the there’s a big difference in flavor between flour and cornmeal in such a small quantity, so guessing that the naming differences were regional.
Sri Mallya says
I have never tried pie with buttermilk. Sounds interesting! pinned
Vintage Kitty says
They are a custard pie just like pumpkin, but the buttermilk adds a nice tang. Hope you get a chance to make it Sri!
Michele says
I’ve never made a sweet potato pie, but I’ve always wanted to. This gorgeous pie gives me the perfect excuse! Loving all of that orange zest you added. Sounds SO good!
Vintage Kitty says
Thanks Michele! I think they’re a southern thing? I didn’t grow up eating them or buttermilk pies, so this is was a first for me too! It’s certainly not authentic but is it very flavorful.
Jessica says
I’ve been living in the south for a few years now and sweet potato pie is very common. I’ve never made one but I do enjoy sweet potato casserole. The inlaws are going to love this for Thanksgiving!
Vintage Kitty says
To me the filling is very similar to sweet potato casserole, except maybe a bit more custardy. I’m sure they’ll love ot Jessica!
Anne Murphy says
I’ve never heard of a buttermilk pie! Chess pie, yes (though it didn’t have buttermilk – more like a pecan pie without the pecans…) But this combination sounds wonderful! (I have had – and made – a sweet potato pie… LOL but that was years ago and I don’t remember much about it.)
Vintage Kitty says
Thanks Anne! Buttermilk is a common type of chess pie, but other popular flavors are lemon, chocolate and nut. Sometimes they use heavy cream but sometimes I’ve seen no dairy. I think the naming has more to do with cornmeal and the custard like texture that the eggs and sugar combination give this type of pie. But what’s in a name really? I grew up eating a type of lemon pie that was very mush like a chess pie but wasn’t called that.
Eileen Kelly says
I love this buttermilk sweet potato pie! It would be absolutely perfect for Thanksgiving or Christmas. I am also a huge collector of flatware, pie pans, etc. I seek them out all the time at antique shops and garden sales.
Vintage Kitty says
Hello fellow collector! I’ve got such a collection, but the milk glass and small pyrex are my favorites!
Sam says
Wow this looks so yummy! I have never tried sweet potato pie but it looks like the perfect holiday treat. Pinning to try soon!
Vintage Kitty says
Let me know how it goes Sam!
Andrea says
That looks so pretty! I love sweet potato but never thought of making a pie, brilliant idea, will try it soon!
Vintage Kitty says
It’s so good! Hope you love it!
Natalie says
I think I never had sweet potato pie. This is very new to me. It looks very delicious. Would fit perfectly on Sunday family table so I’m saving this recipe to give a try. I bet my family will be delighted.
Vintage Kitty says
I’m not surprised. If you think of American pie, you think apple or pumpkin. But it’s wonderful so I hope you get a chance to make it for your family!
Erin says
This looks incredibly delicious! Love this so much!
Vintage Kitty says
Thanks Erin!
Lori says
As sweet potato pies go, this one is A+!
Vintage Kitty says
Thanks Lori! Glad you enjoyed it!
Becky Hardin says
This looks so incredible!! Would love a slice to snack on now.
Vintage Kitty says
Thanks Becky!
Cheryl Sousan says
Your photos are stunning! I want to dive right into this pie!
Vintage Kitty says
Thanks Cheryl!
Sommer says
So moist and flavor packed! We love this even better than pumpkin pie.
Vintage Kitty says
So happy you enjoyed it Sommer!
Aimee Shugarman says
Such a gorgeous pie, and the flavor is amazing.
Vintage Kitty says
So happy you enjoyed it Aimee!
Angela says
This sounds amazing, and being from and living in the south, sweet potato pie is a staple. One question. I was reading your link for the dough recipe, and you said freezing it when using a custard pie or this sweet potato pie was a good idea. I didn’t see the recommendation for freezing in the pie recipe. Should I freeze, then pour and bake? I love the ingredients in this pie, can’t wait to try it. Thanks.
Vintage Kitty says
I always think chilling a pie crust before baking is important. It just keeps the fluting prettier. For this recipe, yes freeze the crust, fill and bake. For the foolproof pie crust when making fresh fruit pies I’ll either refrigerate the whole prepared pie and hour before baking or in the freezer for a 10-15 minutes. Thanks for the question Angela. Let me know how it goes!
Collins says
woaah..such a gorgeous pie. love its scrumptious sweet potato flavor.
I’m making it Sunday. thanks for sharing such a delicious recipe.
Edward says
Mine was ready in 45 minutes not sure why
Vintage Kitty says
Thanks for the feedback Edward. There are many reasons why your pie cooked faster than mine. Your oven might run hotter, smaller eggs, less juicy sweet potato, ginger etc.
My old oven died this summer. The new one runs 25-35 hotter than the dial so I got an oven thermometer. Might be worth investing in if you find this happens with other recipes. Have a great Thanksgiving!
Bertha says
I want to make this. Did you use a regular or deep dish pie shell?
Vintage Kitty says
I would suggest a standard Pyrex 9 inch pie plate. The updated pictures are in a deeper ceramic dish and that works too, but the filling will not fill the pie plate completely.
Averriel Thomas Sr. says
The cornmeal in this recipe works well! Also, the orange zest is good as well.