Sweet Potato Pie
A southern favorite and here’s an excellent example.
1 sweet pie crust
1 1/2 lb sweet potatoes – peeled and cut into 1/2″ cubes
4 tbsp unsalted butter – melted
2 tbsp fresh lemon juice
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp kosher salt
3 lg eggs – separated
1/2 c sugar
6 tsp all-purpose flour
1/4 c whole buttermilk
Heat oven to 375F.
Blind bake pie crust.
Separate eggs, cover, and allow whites to warm for about 1 hour – this will enable them to incorporate more air and whip more quickly. (The yolks can be refrigerated until ready to use.)
Steam sweet potatoes until tender, about 20 minutes. Allow to cool and then, in a two quart bowl, mash with a fork or potato masher. Add butter, lemon juice, nutmeg, cinnamon, and salt and mix thoroughly.
Beat the egg yolks lightly, add the sugar, and continue beating until the mixture is is a creamy yellow color. Stir the yolk mixture into the sweet potatoes mix thoroughly. Add the flour, about a teaspoon at a time, mixing well after each addition. Stir in buttermilk.
Beat whites until they form soft peaks. Fold a third of the whites into the sweet potatoes mixing well, but gently. Fold remaining whites into the potatoes. Pour filling into pie crust and cook in the center of the oven until the center of the pie is set – about 40 minutes.
Cool pie completely on a rack and serve either at room temperature or cold.Published on February 22, 2008 · Filed under: Desserts;
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