Sweet Potato Buttermilk Pie

👩‍🍳 Instructions

Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet and bake for 1 hour, or until tender. (They may ooze while baking, so the sheet keeps your oven clean!)
Let cool for about 10 minutes, then peel off the skins. You can do this step up to 2 days in advance.
Mash and Measure
Mash the sweet potatoes with a fork or use a hand mixer for extra smoothness. Measure out 1¼ cups of mashed sweet potato for the pie filling.
Prepare the Pie Crust
Reduce the oven temperature to 450°F (230°C). Unroll the pie dough into a 9-inch pie dish, press to fit, and crimp the edges. Prick the bottom and sides with a fork to prevent puffing.
Bake for 9–11 minutes, then remove and cool. Lower the oven to 375°F (190°C).
Mix the Filling
In a medium bowl, combine the mashed sweet potato, melted butter, lemon juice, nutmeg, cinnamon, and salt. Stir until smooth.
Combine with the Egg Mixture
In another bowl, whisk the egg yolks with both sugars until thick and pale. Add the sweet potato mixture and whisk until well blended. Gradually whisk in the flour and then the buttermilk until smooth.
Fold in Egg Whites
In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the whites into the sweet potato batter — this gives the pie its light, airy texture.
Bake the Pie
Pour the filling into the cooled pie crust and bake at 375°F for 35–40 minutes, or until the center is set and a knife inserted near the center comes out clean.
Cool and Serve
Let the pie cool before slicing. Serve it as-is or with a dollop of whipped cream for the perfect finish.