Saturday, February 5, 2011

VLOG: a sweet potato twist

Making pie is so easy.  I know I say that about a lot of my other baking endeavors, but this one is legit. With a few handy tips, you'll be thinking the same thing.  Trust me, come summer time I will be talking all about making fruit pies that don't run and easy, breezy, beautiful flaky crusts.  Until then, I've got a recipe on sweet potato pie to hold you over.  (Yeah, I'm a tad bit late on "ground provision" pies but better late than never!)  This pie recipe is adapted from the Lee Bros. Southern Cookbook.  It has been raved about on various baking blogs and I just had to try it out.  My review on it?  It's different.  It's light and delicate but still embodies the sweet potato flavor.  I strongly recommend you omit the lemon juice (as was written in the original recipe) because that tang is distracting.  You've got enough of the bite from the buttermilk.  It's important to remember the star of this show is the sweet potato.  With that being said, I present to you my shortest video yet with the featured musician being me.  It's a Catalonian Melody composed by my former classical guitar instructor.  This is one of the very first pieces I ever learned how to play.  It starts off simple and is followed by a variation, and I think it's absolutely beautiful.  Enjoy my dears!


Southern Sweet Potato Buttermilk Pie
Recipe adapted from the Lee Bros Southern Cookbook
Ingredients for one 9-in pie
1.5 lbs sweet potato (approx. 2 medium; peeled and chopped into blocks)
4 tbsp unsalted butter, melted
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp kosher salt
3 large eggs, separated
1/2 cup sugar
2 tbsp all-purpose flout
1 pie crust, prebaked

Directions
1) Preheat the oven to 375F. 
2) Steam the potatoes for 20 minutes.  Puree and use only 1.5 cups of it.  Mix that with the butter, flour, spices and salt.
3) Whisk the egg whites to soft peaks and set aside.
4) Beat the egg yolks with the sugar until creamy yellow in color.  Add the sweet potato mixture and stir until incorporated.  
5) Then add in the buttermilk, followed by the folding in of the egg whites.
6) Pour mixture into the prebaked crust and bake on the middle rack until the center is firm and has set, for approximately 35-40 minutes.
7) Cool completely before slicing.

3 comments:

  1. So light and fluffy! Who knew it was a sweet potato??? :)

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  2. so the sweet potatoes aren't cooked fully before you cut them up? nice melody!

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  3. @Chris: Yep, the potatoes are cooked all the way through first. Boil them until done then allow to cool before smashing/puree-ing.

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