Sweet Potato Buttermilk Pie has a light texture, a little tang, and not too much sweetness. This southern pie is flavored with nutmeg and cinnamon for a wonderful fall dessert.
Ingredients
- 2 medium sweet potatoes
- 1 refrigerated pie crust
- 4 tablespoons unsalted butter,, melted
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 large eggs,, separated
- 1/2 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 tablespoons all-purpose flour
- 3/4 cup buttermilk
How to Make Sweet Potato Buttermilk Pie
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Bake sweet potatoes in a 400 degree oven for 1 hour. Let cool 10 minutes and then peel the skins off.
Be sure to place the sweet potatoes on a baking sheet when you bake them. They can ooze and make a mess on the bottom of the oven. This step can be done up to 48 hours in advance.
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Place sweet potatoes in a bowl and mash well with a fork. Measure out 1 1/4 cups of mashed sweet potatoes. If you want to make sure it is smooth, you can use a hand-held mixer to get the sweet potatoes really smooth and creamy.
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Preheat oven to 450 degrees. Unroll pie dough and place in a 9-inch pie plate. Shape to fit and crimp the edges. Prick bottom and sides with a fork.Bake for 9 to 11 minutes. Let cool. Reduce oven temperature to 375 degrees.
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Place the 1 1/4 cups sweet potato in a medium bowl. Add melted butter, lemon juice, nutmeg, cinnamon, and salt and stir until smooth.
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Whisk egg yolks until thick and pale in a large bowl. Add sugar and brown sugar and whisk for 1 minute.
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Add sweet potato mixture to egg yolk mixture and whisk until smooth.
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Whisk in flour 1 teaspoon at a time.
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Whisk in buttermilk.
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Using an electric mixer, beat egg white until soft peaks form. Gently fold egg whites into batter.
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Pour batter into pie crust. Bake at 375 degrees for 35 to 40 minutes.
