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Thursday, November 17, 2011

Sweet Potato Pie

Sweet potatoes -2 peeled and chopped into 1/2-inch cubes
Butter - 4 tablespoons, melted
Nutmeg - 1/2 teaspoon
Lemon juice - 1 tablespoon
Cinnamon - 1/2 teaspoon
Kosher salt - 1/2 teaspoon
Eggs - 3 separated
Sugar - 1/2 cup
All purpose flour 2 tablespoons
Buttermilk - 3/4 cup
Sweet piecrust shell baked -1

Preheat oven to 375°F. Pour water into a medium stockpot with a strainer basket and bring to a boil over medium heat. Add sweet potatoes, cover,and steam for about 20 minutes. Strain sweet potatoes, transfer to a large bowl, and let cool to room temperature. Mash them to a smooth puree with a potato masher. Add butter, lemon juice, nutmeg, cinnamon, and salt, and mix well. In a small bowl, beat egg yolks with a whisk for about 30 seconds. Add sugar and beat well. 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, and then add buttermilk and stir to combine well. Take another 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 for about 35 to 40 minutes. Remove pie from the oven and cool completely. Your thanksgiving sweet potato pie is ready to serve for kids and adults.