Sweet Potato Buttermilk Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 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
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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! :-)
RECIPE SUBMITTED BY
Mom of a toddler and preschooler who is finally gaining some proficiency in the kitchen thanks to RecipeZaar. Trying to get some decent skills before the boys can remember me being a bad cook...figure that gives me circa 2 more yrs of practice to start getting things right ;) I'm really interested in large yield HEALTHY recipes that don't use exotic ingredients nd are easy to make ;). Perhaps once both boys are in school I'll try making some more involved recipes!
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">