This is my last post about what I made during Christmas, then we're caught back up to date. I did make several other things, but I unfortunately neglected to take pictures. That's okay, though, I took pictures of my favorites! Included in which was this Sweet Potato Buttermilk Pie. Last December, I really wanted to try my hand at making a pie from scratch again. (My official first time making pie was when I made the Personal Cardamom-Apple Pies.) Not only that, I wanted to make a pie I had never eaten before. Considering I was in the midst of a Sweet Potato kick, I figured this pie was my best option. Yep, I was right. This pie was so silky and fluffy and smooth I didn't want to stop eating it. I did, though. I had to share. It's similar to pumpkin pie, but there is just enough of a difference where the flavor keeps you intrigued. When you make this, you won't want to share either.
Sweet Potato Buttermilk Pie
Recipe from Smitten Kitchen
- 1 prebaked, 10 inch crust
- 1 1/4 cups Sweet Potato Puree
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs, separated (3 yolks and 3 whites)
- 1/2 cup sugar
- 2 tablespoons all-purpoe flour
- 3/4 cup buttermilk
--Preheat the oven to 375 degrees.
--In a large bowl, combine the sweet potato puree, butter, nutmeg, cinnamon and salt. Mix thoroughly after each addition.
--In a different bowl, lightly whisk the egg yolks for about 30 seconds. Add the sugar and beat together until creamy, about 1 1/2 minutes.
--Add the egg yolk mixture to the sweet potato mixture and mix together until everything is thoroughly incorporated.
--Add the flour in parts and stir after each addition. Mix thoroughly.
--Add the buttermilk and stir until completely incorporated. You want the mixture to be creamy and smooth looking.
--Next, put the egg whites in the bowl of your stand mixer; have the whisk attachment hooked up. Whisk the egg whites until they form soft peaks. This can take a few minutes.
--Once the egg whites have hit the desired consistency, fold in the sweet potato mixture with a spatula until thoroughly combined.
--Pour the sweet potato mixture into the prebaked crust.
--Set the pie on the middle oven rack and bake 35-40 minutes. You want the center to be firm and set. When you jiggle the pie, it shouldn't slosh around.
--After the pie is done baking, let it cool completely.
--Serve the pie at room temperature or chilled with dollops of whipped cream on top (optional).