Top with whipped cream and this sweet potato pie is sure to be a hit.
2 medium-size sweet potatoes (1 1/2 lb.)
1/2 (15-oz.) package refrigerated piecrusts
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk
Toppings: whipped cream, mint sprigs
How to Make It
Bake potatoes at 400° for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°.
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.
Bake at 450° for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375°.
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.
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.
Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.
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.
I made this pie a good while back and loved it! It does have a tang to it, but I love lemons (used to eat them plain as a teenager). I also like my sweet potatoes with savory fixings (garlic, rosemary, salt). This isn't savory of course, but I think that's why I like this unusual version of sweet potato pie so well-- it's not the marshmallow-brown sugar-sweet potato nightmare that people make at Thanksgiving that's so over-the-top sweet. This is just refreshing and the spices are nice. I enjoyed a good-sized slice for a breakfast. :) When I saw the relatively low rating, I had to add my two cents in defense of the recipe because it's a personal favorite. A person just needs to know that the recipe IS purposely different from other sweet potato pie versions. Also, my version of the recipe (directly from the magazine) doesn't say to whisk the egg yolks & sugar by hand-- it says "beat" (though this Internet version DOES say "whisk") which I took to mean use an electric mixer. And there's no way I'd whisk egg whites to soft peaks by hand-- that's tough on my hard-working hands but easy with a mixer. The choice is obvious. :)
What exactly was wrong with the pie? It would be helpful to know some specifics as to what was wrong, i.e. spices, texture, flavor (off flavor, bland, too sweet, not sweet enough). This review was not helpful.
I got rave reviews when I made this pie for Thanksgiving. I changed the recipe a little. I used 3 medium- large potatoes to make 2 pies. Plus, mistakenly added mandarins juice instead of lemon juice. You have to add 3x the sugar to balance the citrus. I tried hand wisking the egg whites but since it took to long, over 1 hour, to froth up, then I used a hand blender to do the work in 2 minutes. I hope these tips help you.