Sweet Potato-Buttermilk Pie

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

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Bake: 1 Hour, 51 Minutes
Cool: 1 Hour, 40 Minutes
Total: 2 Hours, 16 Minutes

Ingredients

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

Preparation

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

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.

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

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.

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.

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.

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.

Note:

Matt Lee and Ted Lee,

Matt & Ted Lee

from their cookbook,

The Lee Bros. Southern Cookbook

Norton

December 2007