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.

 
To keep this recipe simple, I’ve used a refrigerated pie crust, but you could use a homemade pie crust.
I love the tang of buttermilk pie and it really tastes great when paired with the sweet earthiness of sweet potatoes.

 
The eggs for this Sweet Potato Buttermilk Pie are separated and the egg whites are whipped until they form soft peaks. They are gently folded into the batter and they help make a wonderful, light texture.

 
A little lemon juice really perks up the flavor and adds to the tang.
This isn’t an overly sweet Sweet Potato Pie so I like to serve it with some sweetened whipped cream for extra sweetness. Tips for making Sweet Potato Buttermilk Pie
You will need to separate the eggs and beat the egg whites until soft peaks form. Keep in mind that eggs are easier to separate when they are cold, but egg whites are beat beaten at room temperature. I separate them right after removing them from the refrigerator and let them sit at room temperature for at least 20 minutes before beating the egg whites.
 

More Sweet Potato Recipes

Sweet Potato Cream Cheese Bars
Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing
Lightened-Up Sweet Potato Pie
Sweet Potato Cinnamon Rolls

Sweet Potato Buttermilk Pie

Sweet Potato Buttermilk Pie has a light tex...