- 2 medium-size sweet potatoes (1 1/2 lb.)
- 1/2 (15-oz.) package refrigerated piecrusts
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly grated ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs, separated
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 cup buttermilk
- Toppings: whipped cream, mint sprigs
How to Make It
Bake potatoes at 400° for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°.
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake at 450° for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375°.
Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.
Whisk egg yolks until thick and pale. Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 tsp. at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.
Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.
Bake at 375° for 35 to 40 minutes or until center is set. Let cool on a wire rack 1 1/2 hours or until completely cool. Serve at room temperature, or cover with plastic wrap, and chill 8 hours. Serve with desired toppings.
The Lee Bros. Southern Cookbook