Daily Recipe: Sweet Potato Pie

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It’s election day!

If you haven’t voted yet, it’s not too late. The polls will be open until 7 pm this evening and if you’re not sure where to vote, you can check out the City of Austin’s voter resource page.

After you vote, bring in your “I Voted” sticker to in.gredients and get $1.00 off a beer or maine root soda. Raise a glass to going to the polls!

To celebrate this 2012 election we’re offering up a sweet potato pie recipe. Because what’s more American than pie?

Speaking of pie, if you’re intimidated by baking or know you won’t have the time come Thanksgiving, we have amazing, locally made artisanal pies from The Pie Society and Cake & Spoon. With a large variety of choices – traditional to fancy – they’re guaranteed to impress your friends and family.

You can order in store or online by November 16th and the pies will be ready for pick-up on the 20th or 21st. If you know you’ll need pie before then, we can arrange early pick-up for you.

Now back to the recipe.

Using sweet potatoes as the filling makes it a perfect choice for the Fall season, and is a good recipe to test out for Thanksgiving. This recipe is from Smitten Kitchen and is a brighter, lighter alternative to the dense, traditional sweet potato pie.

Another great thing about this recipe is you get to make your own buttermilk. Which may seem intimidating, but is probably one of the easiest DIY kitchen tricks in the book. Happy eating! (and happy voting!)

Sweet Potato Pie

From Smitten Kitchen

For the dough:

  • 1.25 cups flour ($1.50 for 12 oz)
  • 1.5 tsp sugar
  • 1/2 tsp table salt
  • 1 sticks unsalted butter, very cold ($2.25 for all butter needed)

For the pie filling:

  • 2 medium sweet potatoes, peeled and cubed ($2.25 for two)
  • 4 tablespoons unsalted butter, melted ($2.25 for all butter needed)
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 3 large eggs, separated ($1.50 for 3 eggs)
  • 1/2 cup sugar ($.50 for 1/2 cup)
  • 2 tablespoons all-purpose flour
  • 1 cup milk ($.47 for one cup)
  • 1 tbsp lemon juice ($.50 for one lemon)

Approximate total for recipe in.gredients: $9.00

Pre-heat the oven at 325 degrees F.

You’ll want to pre-bake your pie crust. Lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans or pennies over it. Bake on the middle rack of your oven for 12 to 15 minutes. Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 more minutes. Take out of the oven and set aside to cool.

Now you can move on to the filling.

Adjust the heat of the oven to 375 degrees F. Pour 1.5 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher. You should have 1.25 cups puree. Add the butter, nutmeg, cinnamon and salt. Mix thoroughly with a wooden spoon after each addition.

Now, you get to do the fancy party trick and make buttermilk. Here’s what you do. Take your 1 cup of milk, add in 1 tbsp fresh lemon juice and mix. Set aside for 10  minutes to curdle. That’s it. Easy, eh?

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1.5 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk, whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the pre-baked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack.


Written by cscdavis

November 6, 2012 at 11:14 am

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