Baking Classics: Sweet Potato Pie

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Baking Classics

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.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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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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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. 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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Pour the filling into the partially baked pie crust. Use an offset spatula to level the filling in the crust.

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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 * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * 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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