This is a heavenly sweet potato buttermilk pie. It has just the perfect amount of spices and the buttermilk gives the pie a buttery, tangy richness. Serve with freshly whipped cream and a dusting of cinnamon. This pie a sweet and creamy ending to any meal.
Provided by Teresa Howell
Categories Pies
Time 2h15m
Number Of Ingredients 11
Steps:
- 1. Bake potatoes at 400 degrees for 1 hour or until tender.
- 2. Cool 10 minutes. Increase oven temperature to 450 degrees.
- 3. Fit pie crust into a 9-inch pie plate.
- 4. Fold edges under and crimp.
- 5. Prick bottom and sides of pie crust with a fork.
- 6. Bake at 450 for 9-11 minutes or until lightly browned. Reduce oven temperature to 375.
- 7. Cut potatoes in half lengthwise.
- 8. Scoop out sweet potatoes into a medium bowl.
- 9. Mash until smooth.
- 10. Stir in butter and next 4 ingredients until well combined.
- 11. Whisk egg yolks until thick and pale.
- 12. Add sugar and whisk 1 1/2 minutes or until lemon-yellow color.
- 13. Stir egg yolk mixture into sweet potato mixture until well blended.
- 14. Add flour 1 tsp at a time; stirring until blended after each addition. Add buttermilk and stir until combined.
- 15. Whisk egg whites in a bowl until soft peaks form.
- 16. Gently fold into sweet potato mixture until blended.
- 17. Spoon sweet potato mixture into pie crust.
- 18. Bake at 375 for 35-40 minutes or until center is set.
- 19. Let cool on a wire rack for 1 1/2 hours or until completely cool. Or, cover with plastic wrap and chill for 8 hours. Serve at room temperature. Serve with desired toppings.
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