Sweet Potato Pie With Ginger and Orange
Makes 1 (9-inch) pie. Recipe is from “Buttermilk, a Savor the South Cookbook” by Debbie Moose, who writes, “Sweet potato pie for Thanksgiving is a Southern tradition, but many sweet potato pies simply echo the flavors of pumpkin pie. I decided to make something different by using buttermilk, fresh ginger, and sweet orange. You can either boil or roast the sweet potatoes. I like to roast them because I think it adds a richer flavor.”
1 (9-inch) pie crust, unbaked
1 cup firmly packed brown sugars
1 tsp. finely grated fresh ginger
11/2 tsps. finely grated orange zest
1/4 tsp. salt
1 cup buttermilk
11/2 cups mashed cooked sweet potato
2 large eggs
2 tbls. melted unsalted butter
1. Preheat oven to 350 degrees. Line a 9-inch pie pan with the crust.
2. In a large bowl, whisk together the sugar, ginger, orange zest and salt until combined and no lumps remain. Add the buttermilk, sweet potato, eggs and melted butter. Use an electric mixer to blend all the ingredients until the mixture is smooth.
3. Pour the mixture into the pie crust. Bake for 50 to 55 minutes, or until the edges have puffed up slightly and the center does not feel liquid when tapped lightly with a finger.