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2 medium sweet potatoes<\/span><\/p>\n 1 refrigerated pie crust<\/span><\/p>\n 4 tablespoons unsalted butter, melted<\/span><\/p>\n 1 1\/2 tablespoons lemon juice<\/span><\/p>\n 1\/2 teaspoon nutmeg<\/span><\/p>\n 1\/2 teaspoon cinnamon<\/span><\/p>\n 1\/2 teaspoon salt<\/span><\/p>\n 3 large eggs, separated<\/span><\/p>\n 1\/2 cup granulated sugar<\/span><\/p>\n 2 tablespoons packed light brown sugar<\/span><\/p>\n 2 tablespoons all-purpose flour<\/span><\/p>\n 3\/4 cup buttermilk<\/span><\/p>\n <\/p>\n Bake sweet potatoes in a 400 degree oven for 1 hour. Let cool 10 minutes and then peel the skins off.<\/span>\u00a0<\/span><\/p>\n Be sure to place the sweet potatoes on a baking sheet when you bake them. They can ooze and make a mess on the bottom of the oven.<\/span>\u00a0<\/span><\/p>\n This step can be done up to 48 hours in advance.<\/span><\/p>\n Place sweet potatoes in a bowl and mash well with a fork. Measure out 1 1\/4 cups of mashed sweet potatoes. If you want to make sure it is smooth, you can use a hand-held mixer to get the sweet potatoes really smooth and creamy.<\/span><\/p>\n Preheat oven to 450 degrees. Unroll pie dough and place in a 9-inch pie plate. Shape to fit and crimp the edges. Prick bottom and sides with a fork.<\/span>\u00a0<\/span><\/p>\n Bake for 9 to 11 minutes. Let cool. Reduce oven temperature to 375 degrees.<\/span><\/p>\n Place the 1 1\/4 cups sweet potato in a medium bowl. Add melted butter, lemon juice, nutmeg, cinnamon, and salt and stir until smooth.<\/span><\/p>\n Whisk egg yolks until thick and pale in a large bowl. Add sugar and brown sugar and whisk for 1 minute.<\/span><\/p>\n Add sweet potato mixture to egg yolk mixture and whisk until smooth.<\/span><\/p>\n Whisk in flour 1 teaspoon at a time.\u00a0<\/span><\/p>\n Whisk in buttermilk.<\/span><\/p>\n Using an electric mixer, beat egg white until soft peaks form. Gently fold egg whites into batter.<\/span><\/p>\n Pour batter into pie crust. Bake at 375 degrees for 35 to 40 minutes.<\/span><\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 2 medium sweet potatoes 1 refrigerated pie crust 4 tablespoons unsalted butter, melted 1 1\/2 tablespoons lemon juice 1\/2 teaspoon nutmeg 1\/2 teaspoon cinnamon 1\/2 teaspoon salt 3 large eggs, separated 1\/2 cup granulated sugar 2 tablespoons packed light brown sugar 2 tablespoons all-purpose flour 3\/4 cup buttermilk TURN TO THE NEXT PAGE TO […]<\/p>\n","protected":false},"author":1,"featured_media":5308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h2>\n