Sweet Potato-Buttermilk Pie

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Southern Living


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2 medium-size sweet potatoes (1 1/2 lb.)

1/2 (15-oz.) package refrigerated piecrusts

4 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1/2 teaspoon freshly grated ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

3 large eggs, separated

1/2 cup sugar

2 tablespoons all-purpose flour

3/4 cup buttermilk

Toppings: whipped cream, mint sprigs

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