Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
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  • 4 star values: 0
  • 5 star values: 2

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

Matt Lee and Ted Lee
Recipe by Southern Living December 2007

Gallery

Ralph Anderson

Recipe Summary

prep:
25 mins
bake:
1 hr 51 mins
cool:
1 hr 40 mins
total:
2 hrs 16 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Matt & Ted Leefrom their cookbook,

The Lee Bros. Southern Cookbook

Norton

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