Sweet Potato-Buttermilk Pie

Sweet Potato-Buttermilk Pie
Photo by Ralph Anderson

Ingredients

  • 2 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • 2 medium-size sweet potatoes (1 1/2 lb.)
  • ½ cup sugar
  • ½ (15-oz.) package refrigerated piecrusts
  • Toppings: whipped cream, mint sprigs
  • + 5 more ingredients
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon freshly grated ground nutmeg
    • 3 large eggs, separated
    • ½ teaspoon kosher salt
    • ¾ cup buttermilk

1. Bake potatoes at 400° for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°. 2. 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. 3. Bake at 450° for 9 to 11 minutes or unt...

View full recipe at My Recipes

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