Sweet Potato Pie
Description
Whipped egg whites and buttermilk give this cake a delicate texture
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees. Peel the sweet potatoes and cut them into cubes. Pour 3.5 cm of water into a medium saucepan and bring to a boil over high heat. Place the sweet potatoes in a colander, set it over the saucepan with boiling water, cover with a lid, and cook until tender, about 20 minutes. Transfer the sweet potatoes to a large bowl and let cool to room temperature. Mash the potatoes with a fork or potato masher until smooth, forming a purée. You should have 1 1/4 cups of purée. Add butter, lemon juice (if using), nutmeg, cinnamon, salt, and mix thoroughly with a wooden spoon or rubber spatula.
- 2
Step 2
2. In a small bowl, beat the egg yolks for about 30 seconds. Add sugar and beat until pale yellow, about 1 1/2 minutes. Add the egg mixture to the potato mixture and stir until evenly blended and bright orange. Add flour and mix. Add buttermilk and stir again until smooth. Beat the egg whites with a mixer. Gently fold them into the potato mixture using a wooden spoon or rubber spatula. Pour the filling into a pre-baked pie crust and bake on the middle rack of the oven for 35–40 minutes.
- 3
Step 3
3. Remove the pie from the oven and let it cool. Serve at room temperature or chilled, with whipped cream.