Sweet Potato Pie (Charleston)

Sweet potato pie is to the South what pumpkin pie is to New England.

4 Tbsp. butter
¼ tsp. sea salt
1 cup sugar
3 Tbsp. lemon juice, freshly squeezed
1 Tbsp. orange rind, grated
3 eggs, separated
½ tsp. nutmeg
3 large sweet potatoes, cooked and mashed
1 cup light cream
½ recipe for 9” pastry

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Line pie pan with pastry; flute edges. Cream butter until soft. Add salt and gradually beat in sugar until mixture is fluffy. Add lemon juice, freshly squeezed, orange rind, well-beaten egg yolks, nutmeg, and potatoes which have been beaten with cream. Blend well. Fold in egg whites beaten until stiff, but not dry. Pour into pie pan.

Bake for 10 minutes.

Reduce heat to 350°F (180°C) and bake for 40-45 minutes longer, or until a knife inserted in the center comes out clean.

Makes 8 servings.