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Sweet Potato Buttermilk Pie

Page history last edited by Kim Dunkelberg 14 years, 11 months ago

Sweet Potato Buttermilk Pie

 

(from Stearns Farm newsletter, September 29 2008)

 

Not your ordinary sweet potato pie.  Adapted from The Lee Bros. Souther Cookbook by Matt and Ted Lee.

 

1 1/2 lbs sweet potatoes (about 2 medium) peeled and diced

4 Tbs unsalted butter, melted

2 Tbs lemon juice

1/2 tsp grated nutmeg

1/2 tsp ground cinnamon

1/2 tsp kosher salt

2 large eggs, separated

1/2 cup sugar

2 Tbs all-purpose flour

3/4 cup buttermilk

one 9-inch piecrust, pre-baked

 

Preheat oven to 375'F.  Using a pot with a steamer basket, add about 1 1/2 inches of water and steam sweet potatoes over medium-high heat until tender- about 20 minutes.  Drain sweet potatoes, place in large bowl, and cool to room temperature.  Mash to a smooth puree with a potato masher or fork.  You should have about 1 1/4 cups of puree (discard excess or use for another purpose).  Add butter, lemon juice, nutmeg, cinnamon, and salt, stirring with a wooden spoon after each addition.  In a separate bowl, beat egg yolks lightly.  Add sugar and continue to beat with a whisk until yolks are creamy lemon-yellow.  Add yolk mixture to sweet potato mixture and stir with wooden spoon until thoroughly incorporated.  Add buttermilk and stir to incorporate.  Clean whisk thoroughly, rinse and dry.  In a clean bowl, whisk egg whites to soft peaks - about 1 1/2 minutes.  Using a wooden spoon or rubber spatula, gently fold egg whites into sweet potato mixture until thoroughly combined.  Pour mixture into prepared pie crust and bake on middle rack until center is firm and set - about 35-40 minutes.  Remove from oven and cool completely on a rack.  Serve at room temperature or cover with plastic wrap and chill before serving.  A dollop of sweetened whipped cream and a light dusting of cinnamon or nutmeg won't hurt.

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