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Gradually whisk in the all-purpose flour, one teaspoon at a time, to thicken the filling slightly. Pour in the buttermilk, whisking until the mixture is smooth and creamy.
Beating the Egg Whites
In a separate bowl, use an electric mixer to beat the egg whites until they form soft peaks. Gently fold the beaten egg whites into the sweet potato mixture, being careful not to deflate them. This will add a light, airy texture to the filling.
Assembling and Baking the Pie
Pouring the Filling
Pour the prepared filling into the cooled pie crust, smoothing the top with a spatula for an even surface.
Baking the Pie
Place the pie in the preheated oven and bake at 375°F (190°C) for 35-40 minutes, or until the filling is set and slightly puffed. The pie should be firm but still have a slight jiggle in the center.
Cooling the Pie
Once baked, allow the pie to cool completely on a wire rack. Cooling will help the pie firm up for slicing. Once cool, the pie is ready to serve or can be chilled for a firmer texture.
See also 30-MINUTE SEVEN-LAYER SALAD
Serving Suggestions
Slice the pie and serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce for added sweetness and presentation.
Tips for Perfect Sweet Potato Pie
Choose the Right Sweet Potatoes
For the best texture and flavor, use orange-fleshed sweet potatoes like Beauregard or Jewel. They provide a creamy texture and natural sweetness that works beautifully in this pie.
Use Buttermilk for Richness
Buttermilk adds a tangy richness that balances the sweetness of the pie. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup milk. Let it sit for 5 minutes before using.
Make-Ahead Option
You can bake the sweet potatoes up to 48 hours in advance and store the mashed sweet potatoes in an airtight container in the refrigerator. This saves time on the day you assemble the pie.
Adjust the Spice Level
Feel free to adjust the amount of nutmeg and cinnamon based on your preference. Some people enjoy a bolder spice flavor, while others prefer a milder taste.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes or yams can be used, but fresh sweet potatoes tend to have a better flavor and texture. If you use canned sweet potatoes, drain and mash them before measuring.
How do I know when the pie is done?
The pie is done when the filling is set around the edges but still has a slight jiggle in the center. As it cools, it will firm up. A toothpick inserted near the center should come out mostly clean.
Can I make this pie in advance?
Yes, this pie can be made a day in advance and stored covered in the refrigerator. This allows the flavors to meld together and makes slicing easier.
How should I store leftovers?
Leftover sweet potato pie should be covered and stored in the refrigerator for up to 3 days. For best flavor, allow slices to sit at room temperature for 10-15 minutes before serving.
Can I freeze sweet potato pie?
Yes, you can freeze sweet potato pie for up to 2 months. Wrap the pie tightly in plastic wrap and aluminum foil, then freeze. Thaw in the refrigerator overnight before serving.
Conclusion
This Classic Sweet Potato Pie is a holiday favorite with its warm spices, creamy filling, and flaky crust. It’s a delightful dessert that brings comfort and joy to any gathering. With a few simple ingredients and steps, you can create a pie that captures the heart of traditional Southern baking. Enjoy each slice with family and friends, and savor the classic flavors that make this pie a beloved tradition.
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