Lee Bros Sweet Potato Buttermilk Pie
From lanacountry 15 years ago
- 60 minutes to make
- Serves 6
Delicious and different
Ingredients
- sweet potato buttermilk Pie shopping list
- 1-1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into 1/2-inch dice shopping list
- 4 tablespoons unsalted butter, melted shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon kosher salt shopping list
- 3 large eggs, separated shopping list
- 1/2 cup sugar shopping list
- 2 tablespoons all-purpose flour shopping list
- 3/4 cup whole or lowfat buttermilk (preferably whole) shopping list
- 1 Sweet pie crust, prebaked shopping list
How to make it
- 1. Preheat the oven to 375 degrees.
- 2. 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 steam until fork-tender, about 20 minutes. Strain the sweet potatoes, place in a large bowl, and let cool to room temperature. Mash them to a smooth puree with a fork or a potato masher. You should have 1-1/4 cups puree; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon, and salt, mixing thoroughly with a wooden spoon or rubber spatula after each addition.
- 3. In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they're a creamy lemon-yellow color, about 1-1/2 minutes. Add the egg mixture to the sweet potato mixture and stir with a wooden spoon or rubber spatula until the eggs are thoroughly 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 incorporate.
- 4. Wash the whisk in a stream of hot water to wash away any butter residue, then rinse in cold water to cool it down and dry with a paper towel. In a separate bowl, whisk the egg whites to soft peaks, about 1-1/2 minutes. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prepared pie crust and bake on the middle rack until the center is firm and set, 35 to 40 minutes.
- 5. Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cover with plastic wrap, chill in the refrigerator, and serve cold), with a dollop of whipped cream and a mint leaf on top.
The Rating
Reviewed by 4 people-
My mother in law told me the secret to a great potato pie is the lemon juice.......I love sweet potatoe pie and this recipe sounds too good!!
jett2whit
in Union City loved it
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wow love the ingredients in this one sweet potatoes high 5,
momo_55grandma
in Mountianview loved it
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