How to make it

  • For the Pie Crust
  • Place the flour, sugar and salt in the bowl of a food processor and pulse a couple of times to combine.
  • Add the butter pieces and pulse just until the mixture is crumbly.
  • Add ¼ cup of buttermilk and pulse until you have a shaggy ball of dough, adding more buttermilk if needed.
  • Remove the dough to a sheet of plastic wrap and knead to pull together, then pat it into a disk and wrap tightly.
  • Refrigerate until firm, at least 1 hour or up to overnight.
  • When ready to make the pie, take the dough from the fridge and let soften slightly.
  • Preheat the oven to 350. Spray a 9-inch pie plate with cooking spray.
  • Roll the dough on a lightly floured counter into a 12-inch round disk.
  • Carefully fit the crust into the pie plate.
  • Prick the bottom all over with a fork, then line the crust with foil or parchment paper and fill with pie weights or dried beans.
  • Bake for 15 minutes, then remove from the oven and cool.
  • Remove the pie weights.
  • For the Filling
  • Prick the potatoes all over with a sharp knife and microwave fro 10 minutes until soft when pressed.
  • When the potatoes are cool enough to handle, but still warm, cut in half and scoop the flesh into the bowl of a food processor.
  • Process until you have a smooth puree, scraping down the sides of the bowl as needed.
  • You should have about 1 cup of puree. Leave the puree to cool.
  • When the puree is cool and the pie crust is also cooled, add the eggs, melted butter, buttermilk, lemon zest and juice and vanilla to the sweet potato in the food processor.
  • Blend until smooth, scraping down the sides as needed. Whisk the granulated sugar, brown sugar, cornmeal and nutmeg together in small bowl, then dump it all at once into the bowl and process until smooth, scraping down the sides of the bowl to make sure everything is completely combined.
  • Pour the filling into the prepared crust
  • Bake the pie for 30 minutes, the sprinkle a little nutmeg over the top and return to the oven.
  • If the crust is getting very brown, shield it with foil.
  • Bake a further 15 – 20 minutes until the center is set.
  • Remove from the oven and cool completely on a rack.

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