- sweet potato - 650 Grams
- lemon juice - 2 Art. spoons
- nutmeg - 1/2 teaspoonfuls
- 1/2 teaspoon ground cinnamon
- salt - 1/2 teaspoonfuls
- eggs - 3 pieces
- sugar - 1/2 cup
- flour - 2 Art. spoons
- Buttermilk - 3/4 Cups
- Puff cake for puff pastry - 1 Piece
1. Preheat the oven to 190 degrees. Peel potatoes and cut into cubes. Pour water 3.5 cm into a medium saucepan and bring to a boil over high heat. Put the sweet potatoes in a colander, place it over the pan with boiling water, cover and cook until soft, about 20 minutes. Put the sweet potatoes in a large bowl and allow to cool to room temperature. Mash the potatoes with a fork or press to a consistency of mashed potatoes. You should get 1 1/4 cup puree. Add butter, lemon juice, if used, nutmeg, cinnamon, salt and mix thoroughly with a wooden spoon or rubber spatula. 2. In a small bowl, beat the egg yolks, about 30 seconds. Add sugar and whisk until lemon yellow, about 1 1/2 minutes. Add the egg mixture to the potato mixture and mix until a homogeneous bright orange color. Add the flour and mix. Add buttermilk and mix again until smooth. Mix egg whites with a mixer. Add to the potato mixture and stir with a wooden spoon or rubber spatula. Pour the filling into a pre-baked pie crust and bake on the middle shelf of the oven for 35-40 minutes. 3. Remove the cake from the oven and cool it. Serve at room temperature or chilled with whipped cream.
Servings: 8