Sweet Potato-Buttermilk Pie
Sweet Potato-Buttermilk Pie is a vegetarian recipe with 6 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 615 calories, 10g of protein, and 29g of fat. 1 person found this recipe to be flavorful and satisfying. If you have buttermilk, toppings: whipped cream, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 16 minutes.
Instructions
Bake potatoes at 400 for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 45
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake at 450 for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 37
Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.
Whisk egg yolks until thick and pale.
Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended.
Add flour, 1 tsp. at a time, stirring until blended after each addition.
Add buttermilk, and stir until combined.
Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.
Bake at 375 for 35 to 40 minutes or until center is set.
Let cool on a wire rack 1 1/2 hours or until completely cool.
Serve at room temperature, or cover with plastic wrap, and chill 8 hours.
Serve with desired toppings.