Makes one 9-inch pie
|1||fully baked 9-inch pie crust|
|1||pound sweet potatoes (2 small or 1 large), peeled and cut into 1/2-inch dice|
|4||tablespoons ( 1/2 stick) unsalted butter, melted|
|2||tablespoons lemon juice|
|1/2||teaspoon freshly grated nutmeg|
|1/2||teaspoon ground cinnamon|
|2||sprigs fresh mint, leaves only (for serving)|
1. Set the oven at 375 degrees. Have on hand the baked pie crust.
2. In a steamer insert set in a covered saucepan filled with boiling water, steam the potatoes for 20 minutes. Remove the potatoes from the pan, transfer to a shallow bowl, and leave to cool.
3. With a fork or potato masher, mash the potatoes to a smooth puree. Measure 1 1/4 cups puree (use extras for another dish). With a rubber spatula, stir in the butter, lemon juice, nutmeg, cinnamon, and salt.
4. In a small bowl, beat the egg yolks lightly with a whisk. Whisk in the sugar and beat 1 1/2 minutes or until the mixture is a creamy lemon-yellow color. Add the egg mixture to the sweet potato mixture and stir until the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition. Add the buttermilk and stir to blend it thoroughly.
5. In an electric mixer, beat the egg whites until they hold soft peaks. With a rubber spatula, gently fold the egg whites into the sweet potato mixture until thoroughly combined. Pour the mixture into the pie crust.
6. Bake the pie on the middle rack of the oven for 35 to 40 minutes or until the center is firm and set.
7. Let the pie cool on a wire rack. Serve with a spoonful of whipped cream and a mint leaf. Adapted from" The Lee Bros. Southern Cookbook"