How to Make Sweet Potato Buttermilk Pie

Step 1 – Bake the Sweet Potatoes

Preheat the oven to 400°F (200°C). Place the sweet potatoes on a baking sheet—
this is important because they can leak sticky juices while baking. Bake for
1 hour, or until the potatoes are completely soft. Let them cool for about
10 minutes, then peel off the skins.

Step 2 – Prepare the Sweet Potato Filling

Place the peeled sweet potatoes in a large mixing bowl and mash thoroughly with a fork.
Measure out 1 1/4 cups of mashed sweet potato. If you prefer a silky-smooth texture,
use a hand mixer to blend the sweet potatoes until creamy.

Step 3 – Prepare and Blind-Bake the Pie Crust

Reduce oven temperature to 450°F (230°C).
Unroll the pie crust and gently press it into a 9-inch pie plate. Shape the edges and crimp as desired.
Prick the bottom and sides with a fork to prevent bubbling.
Bake the crust for 9–11 minutes until lightly golden.
Remove from the oven and let cool.
Reduce oven temperature again to 375°F (190°C).

Step 4 – Mix the Batter

In a medium bowl, combine the sweet potato, melted butter, lemon juice, nutmeg, cinnamon, and salt.
Stir until smooth and fragrant.

In another large bowl, whisk the egg yolks until thick and pale.
Add both sugars and whisk vigorously for 1 minute until smooth and slightly creamy.

Add the sweet potato mixture to the egg mixture and whisk until fully blended.
Add the flour one teaspoon at a time to avoid clumping, then whisk in the buttermilk.

Step 5 – Whip Egg Whites

Using an electric mixer, beat the egg whites until soft peaks form.
Gently fold the whipped egg whites into the batter.
This step makes the pie light, airy, and beautifully textured.

Step 6 – Fill and Bake

Pour the finished batter into the cooled pie crust.
Bake at 375°F (190°C) for 35–40 minutes, or until the center is set and
the top is lightly golden. A slight jiggle in the center is normal.

Step 7 – Cool and Serve

Allow the pie to cool at room temperature for at least 1 hour before slicing.
This helps the custard set properly. Serve as is or with whipped cream for an extra touch.