SWEET POTATO PIE WITH BUTTERMILK RECIPES

SWEET POTATO-BUTTERMILK PIE RECIPE | MYRECIPES

Sweet Potato-Buttermilk Pie Recipe | MyRecipes image

Top with whipped cream and this sweet potato pie is sure to be a hit.

Provided by Matt Lee and Ted Lee

Total Time 2 hours 16 minutes

Prep Time 25 minutes

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 medium-size sweet potatoes (1 1/2 lb.)
½ (15-oz.) package refrigerated piecrusts
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
½ teaspoon freshly grated ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt
3 large eggs, separated
½ cup sugar
2 tablespoons all-purpose flour
¾ cup buttermilk
Toppings: whipped cream, mint sprigs

Steps:

Bake potatoes at 400° for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°.
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake at 450° for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375°.
Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.
Whisk egg yolks until thick and pale. Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 tsp. at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.
Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.
Bake at 375° for 35 to 40 minutes or until center is set. Let cool on a wire rack 1 1/2 hours or until completely cool. Serve at room temperature, or cover with plastic wrap, and chill 8 hours. Serve with desired toppings.

SWEET POTATO BUTTERMILK PIE RECIPE - FOOD.COM

Sweet Potato Buttermilk Pie Recipe - Food.com image

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?...

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

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

Steps:

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!

Nutrition Facts : Calories 331, FatContent 15.3, SaturatedFatContent 6.3, CholesterolContent 85.9, SodiumContent 324.5, CarbohydrateContent 43, FiberContent 3.6, SugarContent 17.4, ProteinContent 6.1

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