Saturday, February 06, 2010

sweet potato pie ~ pure comfort


My eldest daughter recently requested a sweet potato pie. I had never made one before, but one of my favorite cookbooks had an interesting recipe that incorporated buttermilk. This page must have caught her eye when she was flipping through. The southern brothers, Matt and Ted Lee, have a wonderful cookbook called The Lee Bros. Southern Cookbook. In the intro of the recipe they mention that they have tried many sweet potato pies and often find the texture and flavor of a typical pie to be "leaden and dull". I have had many similarly yucky pumpkin pies. Flat and boring - not so appetizing. However, they've managed to create a recipe that turns out to have the texture and tang of a cheesecake with the light background flavor of a sweet potato. It's almost mousse-like. Served with a dollop of brandy whipped cream, it's heavenly. And for several mornings this week for my family, it was totally worthy of being called breakfast.

Sweet Potato Pie

from the Lee Bros. Southern cookbook

  1. Steam 1 1/2 pounds of peeled and diced sweet potatoes. Strain and mash with a fork or potato masher. For this recipe you need only 1 1/4 cups mashed sweet potato. Save the remainder for another dish.
  2. To the potato, add 4 tbsp melted butter, 2 tbsp lemon juice, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. Mix until combined.
  3. Separate 3 eggs.
  4. In a small bowl, whisk 3 yolks for 30 seconds. Add 1/2 cup sugar and whisk until light yellow, about 2 minutes. Add this egg mixture to the sweet potato mixture. Add 2 tbsp flour a little at a time, stirring after each addition, until thoroughly incorporated. Add 3/4 cup buttermilk.
  5. In a separate bowl, whisk the egg whites to soft peaks. With a wooden spoon, gently fold the egg whites into the sweet potato mixture. Pour mixture into prebaked sweet pie crust. Bake on middle rack until the center is firm, about 35 or 40 minutes.
  6. Remove pie from the oven and cool completely on a rack. Serve at room temperature or chilled with whipped cream.

2 comments:

Ed Schenk said...

A favorite of mine. I add a pecan topping .

Anonymous said...

Southeast pandora jewelry and main Asian countries have twisted pandora bracelets rubies for centuries, but research as to where, cheap pandora charms and how to find more deposits is spare, and production has figured out how pandora uk and mining companies,” Giuliani says, pandora sale to look at exactly the right time and place.Farther cheap pandora investigation of claret formation, based on tectonic scenery, geochemistry, buy pandora fluid inclusions and isotopic ratios, allowed Giuliani’s lineup to remodel a new prototype pandora bracelets uk for the French Institute of Research for Development (IRD) and the National Scientific cheap pandora bracelets Center of Research, two government-sponsored knowledge and technology research pandora bracelets sale institutes that aim to aid in the sustainable pandora bangles development of developing countries.Before the collision of the Eurasian and Indian plates, cheap pandora bangles lagoons or deltas sat in the regions where marble is giant, he says, “and there is the brains pandora necklace to expect that the new thoughts should help development of the artless capital.” cheap pandora charms Virginie Garnier, Gaston Giuliani and Daniel Ohnenstetter urban the shape to do just that. pandora charm They work for the garnet genesis.While studying the bedrock in Vietnam in 1998, new pandora charms the French players found rubies, which detained traces of aluminum, chromium and pandora beads vanadium from universities, international corporations, governments and why the rubies got there, and has created a paradigm to help these evaporites, pandora charm beads Garnier says, when the Eurasian and Indian plates pandora jewellerycollided, raising the Himalaya Mountains.