Sweet Potato Buttermilk Pie

“This is from a cookbook called "Best of the Best" and is attributed to the "Lee Bros". Been called a cross between sweet potato pie and cheesecake. OK,...I've since made it and the Buttermilk I think makes it taste so "off" what a sweet potato pie traditionally is that I thought it was just plain awful. My DH loves sweet potato pie (I'm a pumpkin pie fan) and swears I made this for Thanksgiving to sway our sons to dislike sweet potato pie and join the pumpkin ranks. It was too tangy and curdly. Good luck. Any suggestions on how to fix it would be appreciated...maybe just take the buttermilk clear out and replace with milk?...”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. POUR 1.5 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 steam until fork tender, about 20 minutes.
  3. Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
  4. Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
  5. In a small bowl beat the egg yolks with a whisk for about 30 seconds. Add the sugar and beat until creamy, about 1.5 minutes.
  6. Add the mixture to the sweet potatoes until fully incorporated and filling is a consistent bright orange color. Add flour a little at a time until incorporated.
  7. Add the buttermilk and stir until incoorporated.
  8. Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
  9. Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
  10. Remove, place on rack to cool. Serve at room temperature and ENJOY!

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