Sweet Potato Pie
by Editorial Staff
Recipe for making a pie with sweet potatoes, nutmeg, cinnamon and buttermilk.
Cook: 1 hour
Servings: 8
Ingredients
- Sweet potato – 650 Grams
- Lemon juice – 2 Tbsp. spoons
- Nutmeg – 1/2 Teaspoon
- Ground cinnamon – 1/2 Teaspoon
- Salt – 1/2 Teaspoon
- Eggs – 3 Pieces
- Flour – 2 Art. spoons
- Puff pastry crust – 1 Piece
Directions
- Preheat oven to 190 degrees. Peel and dice the potatoes. Pour 3.5 cm water into a medium saucepan and bring to a boil over high heat. Place the sweet potatoes in a colander, place over a saucepan of boiling water, cover and cook until tender, about 20 minutes. Place the sweet potatoes in a large bowl and cool to room temperature. Mash the potatoes with a fork or press to a puree consistency. You should make 1 1/4 cups of puree. Add butter, lemon juice if used, nutmeg, cinnamon, salt and mix thoroughly with a wooden spoon or rubber spatula.
- In a small bowl, beat the egg yolks, about 30 seconds. Add sugar and beat until lemon yellow, about 1 1/2 minutes. Add egg mixture to potato mixture and stir until smooth, bright orange. Add flour and stir. Add buttermilk and stir again until smooth. Beat the egg whites with a mixer. Add to potato mixture and stir with a wooden spoon or rubber spatula. Pour the filling into the pre-baked pie crust and bake on the middle rack of the oven for 35-40 minutes.
- Remove the cake from the oven and chill. Serve at room temperature or chilled with whipped cream.
Bon appetit!
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