Best Creamy Buttermilk Sweet Potato Pie Recipes

Sweet Potato Buttermilk Pie image

Provided by Teresa Howell

Categories Pies

Time 2h15m

Number Of Ingredients 11

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 sugar
2 Tbsp all-purpose flour
3/4 c buttermilk

Steps:

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.

Sweet Potato Buttermilk Pie image

Provided by The Amaze-Ing Me

Categories Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

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

Steps:

Preheat oven to 375 degrees.
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.
Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
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.
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.
Add the buttermilk and stir until incoorporated.
Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
Remove, place on rack to cool. Serve at room temperature and ENJOY!