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. 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

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.


  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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