SWEET POTATO BUTTERMILK PIE

Steps:

• 1. Bake potatoes at 400 degrees for 1 hour or until tender.
• 2. Cool 10 minutes. Increase oven temperature to 450 degrees.
• 3. Fit pie crust into a 9-inch pie plate.
• 4. Fold edges under and crimp.
• 5. Prick bottom and sides of pie crust with a fork.
• 6. Bake at 450 for 9-11 minutes or until lightly browned. Reduce oven temperature to 375.
• 7. Cut potatoes in half lengthwise.
• 8. Scoop out sweet potatoes into a medium bowl.
• 9. Mash until smooth.
• 10. Stir in butter and next 4 ingredients until well combined.
• 11. Whisk egg yolks until thick and pale.
• 12. Add sugar and whisk 1 1/2 minutes or until lemon-yellow color.
• 13. Stir egg yolk mixture into sweet potato mixture until well blended.
• 14. Add flour 1 tsp at a time; stirring until blended after each addition. Add buttermilk and stir until combined.
• 15. Whisk egg whites in a bowl until soft peaks form.
• 16. Gently fold into sweet potato mixture until blended.
• 17. Spoon sweet potato mixture into pie crust.
• 18. Bake at 375 for 35-40 minutes or until center is set.
• 19. Let cool on a wire rack for 1 1/2 hours or until completely cool. Or, cover with plastic wrap and chill for 8 hours. Serve at room temperature. Serve with desired toppings.