Recipe by PsychRN
This is a recipe from the lee bros.southern cookbook. I haven't tried it yet but it sounds good. They compare the taste to a cross between sweet potato pie and cheesecake, but without the heaviness of a cheesecake. Sounds like a winner for Thanksgiving!
Top Review by rontaylor1998
I have made this pie from Southern Living magazine, and it is absolutely delicious. Similiar to a pumpkin pie with a little extra kick. Definitely a great pie for all age groups.
- 1 1⁄2 lbs sweet potatoes, peeled and chopped into 1/2-inch dice
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon fresh grated 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
- 1 prebaked pie crust
Directions See How It's Made
- Preheat the oven to 375°F.
- Pour 1-1/2 inches of water into a 3-quart stockpot with a strainer basket and bring to a boil over medium-high heat. Add the sweet potatoes, cover and let steam until fork tender, about 20 minutes. Strain the the sweet potatos, place in a large bowl, and let cool to room temperature. Mash them to a smooth puree with a fork or potato masher. You should have 1-1/4 cups puree; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon, and salt, mixing well after each addition.
- In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they're creamy lemon-yellow color, about 1-1/2 minutes. Add the egg mixture to the sweet potato mixture and stir with a spatula until the eggs are fully incorporated and the filling is a consistent bright orange color.
- Add the flour a little at a time, stirring after each addition, until thoroughly incorporated.
- Add the buttermilk and stir to incorporated.
- In a separate bowl, whisk the egg whites to soft peaks, about 1-1/2 minutes. Gently fold the egg whites into the sweet potato mixture until thoroughly combined.
- Pour the mixture into the prepared pie shell and bake on the middle rack until firm and set,about 35-40 minutes.
- Cool on a wire rack.
- Serve with a dollop of whipped cream.