Subscribe

Sweet potato buttermilk chess pie

A classic Southern chess pie meets a sweet potato pie on a buttermilk crust.

  • close
    A classic Southern chess pie meets a sweet potato pie on a buttermilk crust.

    The Runaway Spoon
    View Caption
  • About video ads
    View Caption
of

I adore sweet potato pie, but I admit I was a latecomer to its joys. I think as a young person, I thought it was a trick to make me eat vegetables. I mean, who puts potatoes in pie?

I always avoided the marshmallow topped casserole at Thanksgiving, because I just couldn’t imagine the sweet, sugary combo. I don’t remember when I discovered the pleasure of sweet potato pie, but I have spent many years chasing a signature recipe. I’ve tried it with condensed milk, evaporated milk, a roster of spices, nuts, crumb crusts, bought crusts, bruleed toppings and all manner of things.

Now, a classic Southern chess pie I have always loved and I have great memories of little miniature chess pies as a special treat in my childhood. Chess pie was one of the earliest dishes I learned to make. So eventually, coming around to the idea of a sweet potato chess seemed only natural. And now, this is my go to sweet potato pie.

Recommended: 23 heavenly pies

Buttermilk is my secret weapon for about everything. It gives this pie a little tang which is a great complement to the rich sweet potatoes. The buttermilk crust adds an extra layer of flavor as well, and also makes a tender crust. I don’t go overboard with the spices on this one, just a teeny whisper of nutmeg. The lemon really adds balance, but I have also made this with an orange to good results.

Sweet potato buttermilk chess pie
Serves 6

For the buttermilk crust:

1-1/4 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
1/4 to 1/2 cup buttermilk

1. Place the flour, sugar and salt in the bowl of a food processor and pulse a couple of times to combine. Add the butter pieces and pulse just until the mixture is crumbly. Add 1/4 cup of buttermilk and pulse until you have a shaggy ball of dough, adding more buttermilk if needed. Remove the dough to a sheet of plastic wrap and knead to pull together, then pat it into a disk and wrap tightly.

2. Refrigerate until firm, at least 1 hour or up to overnight.

3. When ready to make the pie, take the dough from the fridge and let soften slightly. Preheat the oven to 350 degree F. Spray a 9-inch pie plate with cooking spray. Roll the dough on a lightly floured counter into a 12-inch round disk. Carefully fit the crust into the pie plate. Prick the bottom all over with a fork, then line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove from the oven and cool. Remove the pie weights.

For the filling:
2 medium sweet potatoes, about 1 pound
4 eggs
6 tablespoons unsalted butter, melted and cooled
1/2 cup buttermilk
Zest and juice of one lemon
1 teaspoon vanilla extract
1-1/4 cups granulated sugar
1/4 cup light brown sugar
2 tablespoons cornmeal
1/2 teaspoon nutmeg

1. Prick the potatoes all over with a sharp knife and microwave fro 10 minutes until soft when pressed. When the potatoes are cool enough to handle, but still warm, cut in half and scoop the flesh into the bowl of a food processor. Process until you have a smooth puree, scraping down the sides of the bowl as needed. You should have about 1 cup of puree. Leave the puree to cool.

2. When the puree is cool and the pie crust is also cooled, add the eggs, melted butter, buttermilk, lemon zest and juice and vanilla to the sweet potato in the food processor. Blend until smooth, scraping down the sides as needed. Whisk the granulated sugar, brown sugar, cornmeal and nutmeg together in small bowl, then dump it all at once into the bowl and process until smooth, scraping down the sides of the bowl to make sure everything is completely combined. Pour the filling into the prepared crust

3. Bake the pie for 30 minutes, the sprinkle a little nutmeg over the top and return to the oven. If the crust is getting very brown, shield it with foil. Bake a further 15 – 20 minutes until the center is set. Remove from the oven and cool completely on a rack.

Related post on The Runaway Spoon: Sorghum Buttermilk Pie

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK