Here’s my recipe from the potluck…
1 1/2 pounds sweet potatoes, peeled and chopped into 1/2 inch dice
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1/2 teaspoon 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 whole or lowfat buttermilk
pie crust (store bought, or use your favorite recipe)
Preheat oven to 375 degrees.
Put the sweet potatoes into a pot, cover with water, and boil until fork-tender, about 20 minutes. Strain and cool to room temperature. Puree in a food processor until smooth, and transfer to a large bowl. Add butter, lemon juice, nutmeg, cinnamon, and salt. Mix thoroughly.
In a small bowl, beat egg yolks lightly with a wisk. Add the sugar and beat until creamy. Add this into the sweet potato mixture and stir until thoroughly incorporated. Add the flour and stir. Add the buttermilk and stir.
Rinse and dry the wisk. In a separate clean bowl, beat the egg whites until they form soft peaks, about 2 minutes. Gently fold the egg whites into the sweet potato mixture using a rubber spatula or wooden spoon until thoroughly combined. (Separating the eggs like this is kind of a pain, but it does make the pie nice and fluffy, so it’s worth it.)
Pour the filling into a pie crust. Bake on the middle rack until the center is firm and set, about 35-40 minutes. Cool thoroughly before serving.
adapted from The Lee Brothers Southern Cookbook
