Buttermilk Pie With Sweet Potatoes

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 8 May, 2013

Buttermilk Pie With Sweet Potatoes
prepTime cookTime
20 minutes 40 minutes
Serves rating
6 portion
Buttermilk Pie With Sweet Potatoes
  • 4.00 / 5 5
16 votes, 4.0 avg. rating (80% score)

Summary

Buttermilk Pie With Sweet Potatoes, Sweet potato pie can be heavy, but in this version, you whip the sweet potato puree with buttermilk and lemon juice, creating a filling that’s light and more tangy than sweet. Almost like cheesecake.

Ingredients

  • Pie crust, prebaked    :- 1 pie 9-inch
  • Sweet potatoes (about 2 medium potatoes), peeled and chopped into 1/2-inch dice     :- 680 grams
  • Unsalted butter, melted    :- 4 tablespoons / 56 grams
  • Lemon juice, fresh    :- 2 tablespoons / 30 ml
  • Nutmeg, freshly grated    :- 1/2 teaspoon
  • Cinnamon, ground    :- 1/2 teaspoon
  • Kosher salt    :- 1/2 teaspoon
  • Eggs, separated    :_ 3 large
  • Sugar    :-1/2 cup / 120 grams
  • All-purpose flour    :-2 tablespoons / 15 grams
  • Buttermilk    :- 3/4 cup / 180 ml

Garnish

  • Whipped cream

Preparation

  1. Preheat the oven to 190 degrees C.
  2. Pour 1 1/2 inches water into a 3 liter 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, place in a large bowl, and let cool to room temperature. Mash them. Place 1 1/4 cups of the sweet potato puree into a large bowl; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon and salt, mixing thoroughly after each addition.
  3. In a small bowl, lightly whisk the egg yolks. Add the sugar, and beat until they’re lemon-yellow, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture, and stir until the eggs are incorporated and the filling is a consistent bright orange color. Add the flour gradually, stirring after each addition. Add the buttermilk, and stir to incorporate.
  4. In a separate bowl, whisk the egg whites to soft peaks, about 1 1/2 minutes. With a wooden spoon or spatula, fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prepared crust, and bake on the middle rack until the center is firm and set, 35 to 40 minutes.
  5. Remove the pie from the oven, and cool completely on a wire rack. Serve at room temperature (or cover with plastic wrap, chill in the refrigerator and serve cold), with a dollop of whipped cream.
Buttermilk Pie With Sweet Potatoes
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Recipe type: Dessert
Cuisine: World, American, Indian, Continental
Author:
Prep time:
Cook time:
Total time:
Serves: 6 portion
Juniorchef-Buttermilk Pie With Sweet Potatoes, Sweet potato pie can be heavy, but in this version, you whip the sweet potato puree with buttermilk and lemon juice, creating a filling that’s light and more tangy than sweet. Almost like cheesecake.
Ingredients
  • Pie crust, prebaked :- 1 pie 9-inch
  • Sweet potatoes (about 2 medium potatoes), peeled and chopped into ½-inch dice :- 680 grams
  • Unsalted butter, melted :- 4 tablespoons / 56 grams
  • Lemon juice, fresh :- 2 tablespoons / 30 ml
  • Nutmeg, freshly grated :- ½ teaspoon
  • Cinnamon, ground :- ½ teaspoon
  • Kosher salt :- ½ teaspoon
  • Eggs, separated :_ 3 large
  • Sugar :-1/2 cup / 120 grams
  • All-purpose flour :-2 tablespoons / 15 grams
  • Buttermilk :- ¾ cup / 180 ml
  • Garnish
  • Whipped cream
Instructions
  1. Preparation
  2. Preheat the oven to 190 degrees C.
  3. Pour 1½ inches water into a 3 liter 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, place in a large bowl, and let cool to room temperature. Mash them. Place 1¼ cups of the sweet potato puree into a large bowl; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon and salt, mixing thoroughly after each addition.
  4. In a small bowl, lightly whisk the egg yolks. Add the sugar, and beat until they’re lemon-yellow, about 1½ minutes. Add the egg mixture to the sweet potato mixture, and stir until the eggs are incorporated and the filling is a consistent bright orange color. Add the flour gradually, stirring after each addition. Add the buttermilk, and stir to incorporate.
  5. In a separate bowl, whisk the egg whites to soft peaks, about 1½ minutes. With a wooden spoon or spatula, fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prepared crust, and bake on the middle rack until the center is firm and set, 35 to 40 minutes.
  6. Remove the pie from the oven, and cool completely on a wire rack. Serve at room temperature (or cover with plastic wrap, chill in the refrigerator and serve cold), with a dollop of whipped cream.

 

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