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sweet potato buttermilk pie
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Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
Preheat the oven to 375°F.
- 2
Pour 1-1/2 inches of water into a 3-quart stockpot with a strainer basket and bring to a boil over medium-high heat. Add the sweet potatoes, cover and let steam until fork tender, about 20 minutes. Strain the the sweet potatos, place in a large bowl, and let cool to room temperature. Mash them to a smooth puree with a fork or potato masher. You should have 1-1/4 cups puree; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon, and salt, mixing well after each addition.
- 3
In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they're creamy lemon-yellow color, about 1-1/2 minutes. Add the egg mixture to the sweet potato mixture and stir with a spatula until the eggs are fully incorporated and the filling is a consistent bright orange color.
- 4
Add the flour a little at a time, stirring after each addition, until thoroughly incorporated.
- 5
Add the buttermilk and stir to incorporated. Taste for salt and serve when it looks done.