SWEET POTATO BUTTERMILK PIE

Steps:

• Preheat the oven to 375°F. Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher. You should have about 1 1/4 cups puree. Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition. In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they're a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even. With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes. Remove the pie from the oven and cool completely on a rack. Serve at room temperature or chilled with a dollop of whipped cream.