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Sweet Potato Buttermilk Pie

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“This is a recipe from the lee bros.southern cookbook. I haven't tried it yet but it sounds good. They compare the taste to a cross between sweet potato pie and cheesecake, but without the heaviness of a cheesecake. Sounds like a winner for Thanksgiving!”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.
  6. In a separate bowl, whisk the egg whites to soft peaks, about 1-1/2 minutes. Gently fold the egg whites into the sweet potato mixture until thoroughly combined.
  7. Pour the mixture into the prepared pie shell and bake on the middle rack until firm and set,about 35-40 minutes.
  8. Cool on a wire rack.
  9. Serve with a dollop of whipped cream.

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