This Double Crusted Sweet Potato Pie Is Layers of Soul and Flavor
Why stop at one crust when you can have two? This Double-Crusted Sweet Potato Pie is a refined version of a Southern staple that’s rich, spiced, creamy, and built on tradition. Created by a true kitchen storyteller, this pie features that Big Mama-style filling we know and love—smooth, soulful, and perfectly seasoned. But the real twist? A buttery bottom crust and a golden buttermilk custard top that bakes into a luscious second crust.
Think of it as sweet potato pie meets custard pie—each bite delivers layers on layers, with warm cinnamon, creamy buttermilk, and flaky crust holding it all together. If you’re looking to show out for the holidays (or any Sunday supper), this is the pie that’ll have everybody asking for seconds.
Ingredients List
For the Sweet Potato Filling:
- Sweet potatoes (roasted or boiled, skins removed)
- Butter
- Sugar
- Eggs
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
For the Buttermilk Custard Topping:
- Melted butter
- Sugar
- Eggs
- Vanilla extract
- Buttermilk
For the Crust:
- Homemade or store-bought pie dough (enough for one bottom crust)
Step-by-Step Instructions
1. Prep the Sweet Potatoes
- Brush sweet potatoes clean and roast them until soft.
- Remove the skins and let cool.
2. Roll Out the Pie Dough
- Roll out the pie dough with a rolling pin and fit it into a pie dish.
- Trim edges and crimp as desired.
3. Parbake the Crust
- Line the crust with foil and pie weights, then bake until lightly set—this keeps the bottom crust crisp.
4. Make the Sweet Potato Filling
- In a stand mixer, beat the cooked sweet potatoes until smooth.
- Add butter, sugar, eggs, vanilla, cinnamon, and nutmeg, mixing until creamy and well combined.
5. Fill the Crust
- Pour the sweet potato filling into the pre-baked crust and smooth it out evenly.
6. Make the Buttermilk Custard
- In a clean bowl, whisk together melted butter, sugar, eggs, vanilla, and buttermilk until silky smooth.
7. Pour & Bake
- Carefully pour the buttermilk custard over the sweet potato filling.
- Bake the pie at 350°F until the top forms a golden, creamy crust and the center is set.
8. Cool, Slice & Serve
- Let the pie cool before slicing to let the layers settle—then serve up a thick, rich slice of soul.
Pro Tips & Suggestions
- Roast the sweet potatoes for a richer, caramelized flavor.
- Use full-fat buttermilk for the silkiest custard top.
- Let the pie cool completely before slicing for clean layers.
- Serve with whipped cream or a scoop of vanilla ice cream for extra flair.
About the Creator
This recipe is by a culinary creative who blends tradition with elevation. Their sweet potato pie went viral for a reason—and now, it’s back with a twist. Follow them on Instagram for soulful bakes, holiday hits, and dishes that feed the spirit.
Jocelyn Delk Adams | @grandbabycakes