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Sweet Potato Pie
2
1
1
2
Cup Cooked, mashed sweet potatoes
Cup Brown sugar, firmly packed
/3 Cup Butter, softened
Eggs (large or jumbo), separated, at room temperature
¼
½
½
¼
½
3
Teaspoon Ground ginger
Teaspoon Ground cinnamon
Teaspoon Ground nutmeg
Teaspoon Salt
Cup Half−and−half or evaporated milk
Teaspoon Sugar
1
Unbaked 9−inch deep dish or 10−inch regular pie shell
Whipped cream or whipped topping (optional)
Preheat oven to 400 F.
Combine sweet potatoes, brown sugar, butter, beaten egg yolks, ginger,
cinnamon, nutmeg and salt in a mixing bowl. Beat until light and fluffy.
Blend in half−and−half.
Beat egg whites with electric mixer until foamy; add sugar, one tablespoon
at a time, and beat until stiff peaks form. Gently fold into sweet potato
mixture.
Pour filling into an unbaked pie shell, and bake at 400 F for 10 minutes.
Then reduce heat to 350 F, and bake for 45 to 50 minutes or until set. Allow
to cool. Top with whipped cream or whipped topping, if desired.
Sweet Potato Pie
79
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