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

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 the 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.

Submitted to our recipe list by Jane.

This entry was posted in Desserts, Holiday Recipes, Thanksgiving Recipes and tagged , . Bookmark the permalink.

Comments are closed.