Sweet Potato Buttermilk Pie Recipe

Name: Sweet Potato Buttermilk Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs sweet potatoes, peeled and chopped; 4 tablespoons unsalted butter, melted; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cinnamon; 2 tablespoons fresh lemon juice; 1/2 teaspoon kosher salt; 3 large eggs, separated; 1/2 cup sugar; 2 tablespoons all-purpose flour; 3/4 cup buttermilk (preferably whole); 1 pie crust, prebaked

Servings: persons

1 1/2 lbs sweet potatoes, peeled and chopped
4 tablespoons unsalted butter, melted
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk (preferably whole)
1 pie crust, prebaked

1
Preheat oven to 375 degrees.
2
POUR 1.5 INCHES OF WATER INTO A 3 QUART stockpot with a strainer basket and bring to a boil over medium high heat. Add the sweet potatoes, cover, and steam until fork tender, about 20 minutes.
3
Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
4
Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
5
In a small bowl beat the egg yolks with a whisk for about 30 seconds. Add the sugar and beat until creamy, about 1.5 minutes.
6
Add the mixture to the sweet potatoes until fully incorporated and filling is a consistent bright orange color. Add flour a little at a time until incorporated.
7
Add the buttermilk and stir until incoorporated.
8
Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
9
Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
10
Remove, place on rack to cool. Serve at room temperature and ENJOY!

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs sweet potatoes, peeled and chopped, 4 tablespoons unsalted butter, melted, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon ground cinnamon, and more.

Yes, Sweet Potato Buttermilk Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Buttermilk Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions