Sweet Potato Pie

This recipe came from a gentleman who is in his 70’s. I’ve
used it for well over 20 years and it’s the only one that
I use for Thanksgiving now.

Sweet Potato Pie

2 cups cooked, mashed sweet potatoes
1 cup brown sugar, firmly packed
1/3 cup butter, softened
2 eggs (large or jumbo), separated, at room temperature
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup half-and-half or evaporated milk
3 tablespoons sugar
1 unbaked 9-inch deep dish or 10-inch regular pie shell
sweetened 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

Beat egg whites with electric mixer until foamy. Add sugar, one
tablespoon at a time, and beat until stiff peaks form. Gently
fold into the sweet potato

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.

Submitted to our recipe list by Jane.

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