Baking Classics: Sweet Potato Pie

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The Technique

Sweet Potato Pie

Heirloom recipes are such a coveted gem around the holidays & with a few simple additions, they may become new, timeless favorites your family will look forward to each year. Classic Sweet Potato Pie is a relatively traditional recipe that showcases bright flavor from the addition of lemon & orange zest with just a hint of seasonal spice. Look to The Basics: Sweet Potatoes for pointers on how to bake the potatoes ahead of time for the recipe. Once it’s time to slice the pie, a bit of Cinnamon-Nutmeg Chantilly Cream dolloped over each serving highlights the creation beautifully. Learn how to make an updated classic ideal for Thanksgiving gatherings & beyond.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Sweet Potato Pie With Cinnamon-Nutmeg Chantilly Cream
makes 8 servings

Buttermilk-Cornmeal Pastry Dough
2 cups packed cooked & mashed sweet potato {about 2 lbs}
3/4 cup sugar
1/2 tsp kosher salt
1/2 tsp orange zest
1/2 tsp lemon zest
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup melted butter, cooled
3/4 cup whole buttermilk
1 tsp pure vanilla extract
3 eggs, lightly beaten
Cinnamon-Nutmeg Chantilly Cream

Preheat the oven to 425 degrees. Prepare the Buttermilk-Cornmeal Pastry Dough as directed. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Cool 10 minutes.

Reduce the oven temperature to 350 degrees. Combine the mashed sweet potato, the sugar, the salt, the orange zest, the lemon zest, the cinnamon & the nutmeg in a large bowl. Add the butter, the buttermilk & the vanilla. Stir until well blended. Gently fold the eggs into the mixture just until combined. Pour the filling into the partially baked pie crust. Use an offset spatula to level the filling in the crust. Bake 45 to 50 minutes or until the center is just set when jiggled. Remove from the oven. Cool 30 minutes. Chill 4 hours. Cut the pie into wedges & top with the Cinnamon-Nutmeg Chantilly Cream.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 1 {10-inch} pie crust

The recipe yields plenty of dough to create a bold, beautiful fluted edge around the pie plate. 

1 1/2 cups all purpose flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.

Place the dough disc between two sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top piece of plastic & invert the dough into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & fold it under so that it rests on the lip of the pan. Crimp the dough around edges in a decorative pattern. Secure a few pieces of the dough underneath the lip of the pie plate. Chill 1 hour. Use as directed.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCinnamon-Nutmeg Chantilly Cream
makes about 1 cup

The recipe can easily be doubled or tripled, especially if topping an icebox pie.

1 cup whipping cream 
1/4 cup sugar
1/2 tsp vanilla extract
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

Combine all of the ingredients in a large bowl with tall sides. Beat the mixture starting on Low using a hand mixer. Gradually increase the speed to High. Beat until soft, billowy peaks form. Do not over whip. Use immediately.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Classic Sweet Potato Pie

A tempting selection of classic holiday desserts from Buttermilk Pumpkin Pie to Classic Cheesecake with Bourbon Praline Sauce is always a good way to conclude a beautiful Thanksgiving meal. Classic Sweet Potato Pie is a lovely offering that’s particularly ideal to serve if a traditional sweet potato casserole isn’t planned for holiday menus. Cinnamon-Nutmeg Chantilly Cream accents the flavor well & is guaranteed to become one of your new favorite recipes.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

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The Pastry Dough

Pastry dough is such an effortless recipe to prepare. A little cornmeal offers good grit to the crust & compliments a variety of fillings flawlessly. Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.

Place the dough disc between two sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top piece of plastic & invert the dough into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & fold it under so that it rests on the lip of the pan. Crimp the dough around edges in a decorative pattern. Secure a few pieces of the dough underneath the lip of the pie plate. Chill 1 hour. Look to The Basics: Pastry Dough for additional pointers & crimping styles.

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Blind Baking a pie crust aides in delivering a crisper bottom. Once the pastry dough has been fit in the pie plate, crumped around the edges & briefly chilled, it may be filled with weights or dried beans, then baked for 15 to 20 minutes. Expect a pale color that will deepen around the edges in particular as the pie bakes further.

Preheat the oven to 425 degrees. Prepare the Buttermilk-Cornmeal Pastry Dough as directed. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Cool 10 minutes. Reduce the oven temperature to 350 degrees.

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The Sweet Potato Filling

Baking sweet potatoes for recipe applications may be accomplished up to day ahead of time or just before they are needed. The choice is yours. Look to The Basics: Sweet Potatoes for specific instructions. Approximately 4 {8-oz} sweet potatoes will be needed in order to prepare the recipe.

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The beauty of a sweet potato pie filling is that it may be stirred together in a large bowl without the need for any special equipment. 

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Combine the mashed sweet potato, the sugar, the salt, the orange zest, the lemon zest, the cinnamon & the nutmeg in a large bowl. Add the butter.

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Next, add the buttermilk & the vanilla. 

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Stir the mixture until well blended using a rubber spatula.

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Gently fold the eggs into the mixture just until combined.

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The less air that is introduced into the egg whites, the less likely the filling will crack in the center as it bakes.

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The Baking 

Pour the filling into the partially baked pie crust.

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Use an offset spatula to level the filling in the crust.

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The Classic Sweet Potato Pie

Bake 45 to 50 minutes or until the center is just set when jiggled. Remove from the oven. Cool 30 minutes. Chill 4 hours. Cut the pie into wedges & top with the Cinnamon-Nutmeg Chantilly Cream. 

The Tune
“Goody Goody” Julie London

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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