Wednesday, November 2, 2016

Sweet Potato Buttermilk Pie

My sister in law makes pecan pie every year for Thanksgiving. She makes it from an heirloom recipe that means a lot to both sides of the family. Not a single Thanksgiving has passed where she does not make a few of these pies, on top of the pumpkin pie grandma makes, rendering my pie making skills pretty much unnecessary. However, in recent years, a new opportunity has opened up for me on the pie front: gluten sensitivity.

While it is not ideal that T cannot have gluten, it has given me another chance to offer my dessert services once again. This year, it is this pie. This silky, tangy, delicious, marvelous pie that I make using Cup4Cup and my pasta frolla recipe, which is ideal for any gluten free pie. I take the time to cook my own sweet potatoes as opposed to using the canned stuff. If you do use canned sweet potatoes, make sure they’re packed in water and not syrup, and puree as directed.

This pie is quite simple, but unlike anything you will usually see at your Thanksgiving table.

Sweet Potato Buttermilk Pie
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1, 10” deep dish pie

1 large sweet potato, about 1 ¼ lbs. peeled  
1 recipe gluten free pasta frolla, or your favorite pie dough
½ cup brown sugar
½ cup granulated sugar
3 ½ Tbsp flour
4 eggs
2 egg yolks
1 ¾ cup buttermilk
2 Tbsp butter, melted and cooled
1 ½ tsp vanilla extract
1/8 tsp grated nutmeg
pinch of salt
Preheat oven to 425°
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1.    Chop the sweet potato into large chunks and place them in a pot with 1 cinnamon stick. Cover the potatoes with water and bring to a boil. Cover, and reduce heat slightly. Cook the potatoes until they are soft. Drain and place the potatoes in a food processor and puree until smooth. Set aside.
2.    Roll the pasta frolla into a large circle, at about 1/8” thickness. Fill the pie plate with the dough and crimp the edges. Put the pie plate in the freezer or refrigerator for at least 10 minutes, and no more than 20. Once the dough is firm, line the pie plate with foil, and blind bake for 20 minutes. Remove the foil and weights and bake for another 8-10 minutes, or until the crust is golden brown. Reduce heat to 350°
3.    Meanwhile, in a large bowl combine the sugars and flour and whisk to combine. Add the eggs, and continue mixing. Add 1 ½ cups of sweet potato puree, and whisk well. Slowly pour in the buttermilk, whisking constantly. Add the vanilla, nutmeg, and a pinch of salt. Taste and adjust flavors.
4.    Bake for 45 minutes, rotating the pie twice. The pie is done when it is completely set, but there is a slight jiggle in the center. Cool to room temperature, then chill completely. Serve topped with whipped cream and a dusting of cinnamon.

The pie will keep 4-5 days in the refrigerator.