Ingredients
The following ingredients have 10 Servings
- 2 medium sweet potatoes
- 1/2 package(s) refrigerated pie crusts (15 oz package)
- 4 tablespoon(s) butter, unsalted melted
- 2 tablespoon(s) fresh lemon juice
- 1/2 teaspoon(s) freshly grated nutmeg
- 1/2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) kosher salt
- 3 large eggs, separated
- 1 1/2 cup(s) sugar
- 2 tablespoon(s) all-purpose flour
- 3/4 cup(s) buttermilk
Instruction
- Bake potatoes at 400 degrees for 1 hour or until tender.
- Cool 10 minutes. Increase oven temperature to 450 degrees.
- Fit pie crust into a 9-inch pie plate.
- Fold edges under and crimp.
- Prick bottom and sides of pie crust with a fork.
- Bake at 450 for 9-11 minutes or until lightly browned. Reduce oven temperature to 375.
- Cut potatoes in half lengthwise.
- Scoop out sweet potatoes 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 pie crust.
- Bake at 375 for 35-40 minutes or until center is set.
- Let cool on a wire rack for 1 1/2 hours or until completely cool. Or, cover with plastic wrap and chill for 8 hours. Serve at room temperature. Serve with desired toppings.
