Perfect for the upcoming holiday season! Recipe adapted from hoodriverlavender.com
Sweet Potato Pie
2 medium sweet potatoes, peeled and chopped into 1/2" cubes
4 TBS unsalted butter, melted
2 TBS fresh lemon juice
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp kosher salt
3 large eggs, separated
1/2 cup sugar
2 TBS all-purpose flour
3/4 cup buttermilk
1. 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.
2. 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.
3. 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.
4. Remove pie from oven and cool completely on a rack. Enjoy!
Lavender Crumb Topping
1/2 cup brown sugar
1/2 cup all purpose flour
1/8 tsp kosher salt
2 TBS butter-room temp
1 1/2 tsp Culinary Lavender, finely ground in coffee grinder or spice grinder
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.