Dessertscountryliving
Sweet Potato Pie
No Thanksgiving meal is complete without the perfect sweet potato pie. Look no further, you've found it!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min👤 Matt and Ted Lee📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●strainer
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat oven to 375°F. Pour 1 1/2 inches of water into a medium stockpot with a strainer basket and bring to a boil over medium-high heat. Add sweet potatoes, cover, and steam until fork-tender, about ⏱️ 20 minutes. Strain 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 butter, lemon juice, nutmeg, cinnamon, and salt, mixing after each addition.
medium sweet potatoes, peeled and chopped into 1/2-inch cubes2
2
In a small bowl, beat egg yolks lightly with a whisk for about ⏱️ 30 seconds. Add sugar and beat until they're a creamy lemon-yellow color, about 1 1/⏱️ 2 minutes. Add egg mixture to sweet-potato mixture and stir until eggs are thoroughly incorporated and filling is a consistent bright-orange color. Add flour a little at a time, stirring after each addition, until thoroughly incorporated. Add buttermilk and stir to incorporate.
large eggs, separated3
3
With a clean, dry whisk and in a separate bowl, whisk egg whites to soft peaks, about 1 1/⏱️ 2 minutes. Gently fold egg whites into sweet potato — buttermilk mixture until thoroughly combined. Pour mixture into prepared piecrust and bake on middle rack of oven until the center is firm and set, 35 to ⏱️ 40 minutes.
4
Remove pie from oven and cool completely on a rack. Serve at room temperature with a scoop of Buttermilk Ice Cream on the side.
Nutrition Facts
calories
561 calories
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