Introduction

Sweet Potato Buttermilk Pie is a beautifully balanced Southern dessert with a light,
creamy texture, gentle tang, and just the right amount of sweetness. Unlike overly
sugary pies, this version lets the natural flavor of sweet potatoes shine, enhanced
with warm spices like cinnamon and nutmeg.

The addition of buttermilk gives this pie a subtle tang and airy texture, while folded
egg whites create a delicate, almost custard-like filling. It’s a perfect dessert for
fall, holidays, or anytime you want a comforting slice of Southern tradition.

History of Sweet Potato Buttermilk Pie

Sweet potato pie has deep roots in Southern American cooking, especially in African
American culinary traditions. Often served at holidays and family gatherings, it
became a symbol of comfort, home, and celebration.

The buttermilk variation evolved as Southern bakers embraced dairy-rich custard pies.
By combining sweet potatoes with tangy buttermilk and whipped egg whites, cooks created
a lighter, more refined pie with a soft, silky texture.

Ingredients

• 2 medium sweet potatoes
• 1 refrigerated pie crust
• 4 tablespoons unsalted butter, melted
• 1½ tablespoons lemon juice
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 3 large eggs, separated
• ½ cup granulated sugar
• 2 tablespoons packed light brown sugar
• 2 tablespoons all-purpose flour
• ¾ cup buttermilk

Equipment Needed

• Baking sheet
• Mixing bowls
• Fork or hand mixer
• Whisk
• Electric mixer
• 9-inch pie plate

Method & Step-by-Step Instructions

Step 1: Bake the Sweet Potatoes

Preheat oven to 400°F (205°C). Place sweet potatoes on a baking sheet and bake for
about 1 hour, or until very tender. Let cool for 10 minutes, then peel off skins.

Mash sweet potatoes well and measure out 1¼ cups. For extra smoothness, use a hand
mixer to puree.

Step 2: Pre-Bake the Pie Crust

Increase oven temperature to 450°F (230°C). Unroll pie dough and fit into a 9-inch
pie plate. Crimp edges and prick bottom and sides with a fork.

Bake for 9–11 minutes until lightly golden. Remove and let cool. Reduce oven
temperature to 375°F (190°C).

Step 3: Prepare the Sweet Potato Base

In a medium bowl, combine mashed sweet potatoes, melted butter, lemon juice,
nutmeg, cinnamon, and salt. Stir until smooth.

Step 4: Make the Custard Filling

In a large bowl, whisk egg yolks until thick and pale. Add granulated sugar and brown
sugar and whisk for about 1 minute.

Add the sweet potato mixture and whisk until fully combined. Whisk in flour one
teaspoon at a time, then whisk in buttermilk until smooth.

Step 5: Fold in Egg Whites

Using an electric mixer, beat egg whites until soft peaks form. Gently fold the egg
whites into the batter, taking care not to deflate the mixture.

Step 6: Bake the Pie

Pour the filling into the prepared pie crust. Bake at 375°F (190°C) for 35–40 minutes,
until the center is just set and slightly jiggly.

Allow pie to cool completely before slicing for best texture.

Benefits of Sweet Potato Buttermilk Pie

• Lower sweetness than traditional pies
• Natural nutrients from sweet potatoes
• Light texture that doesn’t feel heavy
• Perfect balance of sweet and tangy
• Ideal for fall and holiday desserts

Serving Suggestions

• Serve chilled or at room temperature
• Top with whipped cream
• Dust lightly with cinnamon or nutmeg
• Pair with coffee or spiced tea

For Pie Lovers

If you love classic Southern desserts with refined flavor and texture, this Sweet
Potato Buttermilk Pie is a must-bake. It’s especially perfect for those who enjoy
custard pies that are smooth, light, and not overly sweet.

Conclusion

Sweet Potato Buttermilk Pie is a timeless Southern dessert that combines tradition,
warmth, and balance in every slice. With its gentle sweetness, tangy notes, and
delicate texture, it stands out as a comforting yet elegant pie.

Whether served for holidays, family dinners, or quiet evenings at home, this pie is
sure to become a cherished favorite for generations to come.