2medium sweet potatoespeeled and chopped into 1/2" cubes
4TBSunsalted buttermelted
2TBSfresh lemon juice
1/2tspfreshly grated nutmeg
1/2tspground cinnamon
1/2tspkosher salt
3large eggsseparated
1/2cupsugar
2TBSall-purpose flour
3/4cupbuttermilk
Lavender Crumb Topping
1/2cupbrown sugar
1/2cupall purpose flour
1/8tspkosher salt
2TBSbutter-room temp
1 1/2tspCulinary Lavenderfinely ground in coffee grinder or spice grinder
Instructions
Sweet Potato Pie
Preheat oven to 375 F. Pour 1 1/2 inches of water into a medium stockpot with a strainer basket and bring to a boil over medium-high heat. Add sweet potatoes, cover, and steam until fork-tender, about 20 minutes. Strain sweet potatoes, place in a large bowl, and let cool to room temp. Mash them to a smooth puree, about 1 1/4 cups. Add butter, lemon juice, nutmeg, cinnamon and salt, mixing after each addition.
In a small bowl, beat egg yolks lightly with a whisk for about 30 seconds. Add sugar and beat until they're a creamy lemon-yellow color, about 1 1/2 min. Add egg mixture to sweet potato mixture and stir until eggs are thoroughly incorporated and filling is consistent bright-orange color. Add flour a little at a time, stirring after each addition, until thoroughly incorporate. Add buttermilk and stir until mixed in.
With a clean, dry whisk and in a separate bowl, whisk egg whites to soft peaks, about 1 1/2 min. Gently fold egg whites into sweet potato-buttermilk mixture until blended. Pour mixture into a prepared piecrust, then top with lavender crumb topping (see below). Bake on middle rack of oven until the center is firm and set, 35-40 min.
Remove pie from oven and cool completely on a rack. Enjoy!
Lavender Crumb Topping
Combine sugar, flour, culinary lavender & salt. Press out any lumps of sugar. Then using your hands or fork, rub in the butter until mixture is crumbly. Scatter crumb topping evenly over sweet potato pie, and bake.
Notes
Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!