1 9 inch pie crust, prebaked
1 1/2 pounds sweet potatoes (approximately 2 potatoes)
4 tablespoons unsalted butter, melted
2 tablespoons lemon juice
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, seperated
1/2 cup sugar
2 tablespoons flour
3/4 cup buttermilk
Garnish : whipped cream, nutmeg
Preheat the oven to 400 degrees. Bake the sweet potatoes for 30-40 minutes, until fork tender. Remove from oven and let cool enough to handle, approximately 15 min. When potatoes are cooled, cut them open and remove the filling to a bowl. Using an electric mixer, puree the sweet potatoes until you get a smooth consistency.
Reduce oven to 375 degrees
Place 1 1/4 cup of sweet potato puree into another medium bowl. Save excess for another recipe. Add the butter, lemon juice, nutmeg, cinnamon, and salt to the bowl, mixing after each addition
In a small bowl, lightly whisk the eggs yolks. Add the sugar and mix until lemon yellow color, 1-2 minutes. Add the egg mixture to the sweet potato mixture and stir until incorporated and the mixture is a bright orange color. Add the flour gradually, mixing after each addition. Add the buttermilk and stir until it has been incorporated
In a separate bowl, mix the egg whites, using your electric mixer, until soft peeks form, 1-2 minutes. Using a spatula, fold the egg whites into the sweet potato-buttermilk mixture. Stir until fully combined. Pour the mixture into the prepared crust and bake in the middle rack until the filling has set, 35-40 minutes.
Remove the pie from the oven and let cool completely on a wire rack. Serve at room temperature or cold with a whipped cream and nutmeg.
adapted from ezrapoundcake, originally from lee bros southern cookbook