Ralph Anderson
Prep Time
25 Mins
Bake Time
1 Hour 51 Mins
Cool Time
1 Hour 40 Mins
Total Time
2 Hours 16 Mins
Yield
Makes 6 servings

Top with whipped cream and this sweet potato pie is sure to be a hit.

How to Make It

Step 1

Bake potatoes at 400° for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°.

Step 2

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Step 3

Bake at 450° for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375°.

Step 4

Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.

Step 5

Whisk egg yolks until thick and pale. Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 tsp. at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.

Step 6

Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.

Step 7

Bake at 375° for 35 to 40 minutes or until center is set. Let cool on a wire rack 1 1/2 hours or until completely cool. Serve at room temperature, or cover with plastic wrap, and chill 8 hours. Serve with desired toppings.

Matt & Ted Lee

from their cookbook,

The Lee Bros. Southern Cookbook

Norton

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