Buttermilk Sweet Potato Pie.

Oh, yes — buttermilk sweet potato pie is such a cozy, comforting Southern classic! Here’s a straightforward recipe that balances that creamy sweetness with a hint of tang from the buttermilk.

Buttermilk Sweet Potato Pie

Ingredients:

For the crust:

• 1 9-inch pie crust (store-bought or homemade)

For the filling:

• 2 cups cooked sweet potato (mashed, about 2 medium sweet potatoes)

• 1 cup granulated sugar

• 2 large eggs

• 1/2 cup buttermilk

• 1/4 cup unsalted butter, melted

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp salt

Instructions:

1. Prepare the sweet potatoes:
   Peel and cut sweet potatoes into chunks. Boil or roast until very tender, then mash smoothly. Let cool slightly.

2. Preheat oven:
   To 350°F (175°C).

3. Make the filling:
   In a large bowl, combine mashed sweet potatoes, sugar, eggs, buttermilk, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.

4. Assemble the pie:
   Pour filling into the unbaked pie crust.

5. Bake:
   Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center (it will firm up as it cools). To prevent over-browning, cover the edges of the crust with foil after 30 minutes.

6. Cool and serve:
   Let the pie cool completely on a wire rack. Serve at room temperature or chilled, with whipped cream if you like.