Sweet Potato Buttermilk Pie

Teresa Howell


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 a sweet and creamy ending to any meal.

Tip: 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. Test Kitchen Avatar The Test Kitchen


★★★★★ 4 votes

25 Min
1 Hr 50 Min


  • 2 medium
    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 large
    eggs, separated
  • 1 1/2 c
  • 2 Tbsp
    all-purpose flour
  • 3/4 c

How to Make Sweet Potato Buttermilk Pie


  1. Bake potatoes at 400 degrees for 1 hour or until tender.
  2. Cool 10 minutes. Increase oven temperature to 450 degrees.
  3. Fit pie crust into a 9-inch pie plate.
  4. Fold edges under and crimp.
  5. Prick bottom and sides of pie crust with a fork.
  6. Bake at 450 for 9-11 minutes or until lightly browned. Reduce oven temperature to 375.
  7. Cut potatoes in half lengthwise.
  8. Scoop out sweet potatoes into a medium bowl.
  9. Mash until smooth.
  10. Stir in butter and next 4 ingredients until well combined.
  11. Whisk egg yolks until thick and pale.
  12. Add sugar and whisk 1 1/2 minutes or until lemon-yellow color.
  13. Stir egg yolk mixture into sweet potato mixture until well blended.
  14. Add flour 1 tsp at a time; stirring until blended after each addition. Add buttermilk and stir until combined.
  15. Whisk egg whites in a bowl until soft peaks form.
  16. Gently fold into sweet potato mixture until blended.
  17. Spoon sweet potato mixture into pie crust.
  18. Bake at 375 for 35-40 minutes or until center is set.
  19. 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.

Printable Recipe Card

About Sweet Potato Buttermilk Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Collection: Holiday Baking

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