Made This Recipe? Add Your Photo
Prep 35 mins
Cook 40 mins
This is from a cookbook called "Best of the Best" and is attributed to the "Lee Bros". Been called a cross between sweet potato pie and cheesecake. OK,...I've since made it and the Buttermilk I think makes it taste so "off" what a sweet potato pie traditionally is that I thought it was just plain awful. My DH loves sweet potato pie (I'm a pumpkin pie fan) and swears I made this for Thanksgiving to sway our sons to dislike sweet potato pie and join the pumpkin ranks. It was too tangy and curdly. Good luck. Any suggestions on how to fix it would be appreciated...maybe just take the buttermilk clear out and replace with milk?...
- 1 1⁄2 lbs sweet potatoes, peeled and chopped
- 4 tablespoons unsalted butter, melted
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon kosher salt
- 3 large eggs, separated
- 1⁄2 cup sugar
- 2 tablespoons all-purpose flour
- 3⁄4 cup buttermilk (preferably whole)
- 1 pie crust, prebaked
- Preheat oven to 375 degrees.
- POUR 1.5 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 steam until fork tender, about 20 minutes.
- Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
- Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
- In a small bowl beat the egg yolks with a whisk for about 30 seconds. Add the sugar and beat until creamy, about 1.5 minutes.
- Add the mixture to the sweet potatoes until fully incorporated and filling is a consistent bright orange color. Add flour a little at a time until incorporated.
- Add the buttermilk and stir until incoorporated.
- Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
- Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
- Remove, place on rack to cool. Serve at room temperature and ENJOY!
Hi there! I tried this recipe for Thanksgiving this year, & my husband & I loved it! I saw your comments on how you didn't like the tangy flavor the buttermilk added, & again we really liked it. I've never had traditional sweet potato pie, but my husband has, & likes this better than any other he's had. Just for reference, I made the recipe exactly as stated, but accidentally overwhipped the egg whites a bit (they got kinda dry), but the pie turned out great despite my error. Oh, & I used full fat bulgarian buttermilk. If you wanted to try it without the buttermilk, I might try substituting half & half, or heavy cream? Thanks for the tasty recipe! :-)