Sweet Potato Buttermilk Pie - cooking recipe

Ingredients

1 1/2 lbs sweet potatoes, peeled and chopped
4 tablespoons unsalted butter, melted
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk (preferably whole)
1 pie crust, prebaked

Preparation

Preheat oven to 375 degrees.
POUR 1.5 INCHES OF WATER INTO A 3 QUART stockpot with a strainer basket and bring to a boil over medium high heat. Add the sweet potatoes, cover, and steam until fork tender, about 20 minutes.
Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
In a small bowl beat the egg yolks with a whisk for about 30 seconds. Add the sugar and beat until creamy, about 1.5 minutes.
Add the mixture to the sweet potatoes until fully incorporated and filling is a consistent bright orange color. Add flour a little at a time until incorporated.
Add the buttermilk and stir until incoorporated.
Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
Remove, place on rack to cool. Serve at room temperature and ENJOY!