Real Recipes From Real Home Cooks ®

sweet potato buttermilk pie

★★★★★ 4
a recipe by
Teresa Howell
Cusseta, GA

This sweet potato pie is a pie my aunt always used to make and serve it with vanilla ice cream. A memory that I'll never forget.

Blue Ribbon Recipe

This is a heavenly sweet potato buttermilk pie. It has just the perfect amount of spices and the buttermilk gives the pie a buttery, tangy richness. Serve with freshly whipped cream and a dusting of cinnamon. This pie is a sweet and creamy ending to any meal.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 8-12
prep time 25 Min
cook time 1 Hr 50 Min
method Bake

Ingredients For sweet potato buttermilk pie

  • 2 md
    sweet potatoes
  • 1/2 pkg
    refrigerated pie crusts (15 oz package)
  • 4 Tbsp
    butter, unsalted melted
  • 2 Tbsp
    fresh lemon juice
  • 1/2 tsp
    freshly grated nutmeg
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    kosher salt
  • 3 lg
    eggs, separated
  • 1 1/2 c
  • 2 Tbsp
    all-purpose flour
  • 3/4 c

How To Make sweet potato buttermilk pie

Test Kitchen Tips
If there isn't enough crust to fold the crust under, just cut off the excess dough before pressing the edges with a fork. Also, make sure to poke holes in the bottom of the crust before pre-baking so the dough doesn't rise.
  • Roasting sweet potatoes in the oven.
    Bake potatoes at 400 degrees for 1 hour or until tender.
  • Letting the cooked sweet potatoes cool.
    Cool 10 minutes. Increase oven temperature to 450 degrees.
  • Preparing the pie crust.
    Fit pie crust into a 9-inch pie plate.
  • Crimping the crust.
    Fold edges under and crimp.
  • Poking the pie crust with a fork.
    Prick bottom and sides of pie crust with a fork.
  • Pie crust baked and cooling.
    Bake at 450 for 9-11 minutes or until lightly browned. Reduce oven temperature to 375.
  • Cooked sweet potatoes cut in half.
    Cut potatoes in half lengthwise.
  • Scooping the sweet potato into a bowl.
    Scoop out sweet potatoes into a medium bowl.
  • Mashing the sweet potato.
    Mash until smooth.
  • Stirring in the butter, lemon, and spices.
    Stir in butter and next 4 ingredients until well combined.
  • Whisking the egg yolks.
    Whisk egg yolks until thick and pale.
  • Sugar added to the egg yolk.
    Add sugar and whisk 1 1/2 minutes or until lemon-yellow color.
  • Mixing the sweet potato and egg mixture together.
    Stir egg yolk mixture into sweet potato mixture until well blended.
  • Slowly adding flour and buttermilk.
    Add flour 1 tsp at a time; stirring until blended after each addition. Add buttermilk and stir until combined.
  • Whisking egg whites until peaks form.
    Whisk egg whites in a bowl until soft peaks form.
  • Folding egg whites into the sweet potato mixture.
    Gently fold into sweet potato mixture until blended.
  • Sweet potato poured into pre-baked pie crust.
    Spoon sweet potato mixture into pie crust.
  • Pie shield around the crust to prevent burning.
    Bake at 375 for 35-40 minutes or until center is set.
  • Sweet Potato Buttermilk Pie with a bit of whipped cream and a dusting of cinnamon.
    Let cool on a wire rack for 1 1/2 hours or until completely cool. Or, cover with plastic wrap and chill for 8 hours. Serve at room temperature. Serve with desired toppings.