Airy Sweet Potato Pie
2 Cup Cooked, mashed sweet potatoes
1 Cup Brown sugar, firmly packed
1/3 Cup Butter, softened
2 Eggs (large or jumbo), separated, at room temperature
½ Teaspoon Ground cinnamon
½ Teaspoon Ground nutmeg
¼ Teaspoon Salt
½ Cup Half−and−half or evaporated milk
3 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, cinnamon, nutmeg and salt in a
mixing bowl. Beat until light and well blended.Blend in half−and−half.
Beat egg whites with electric mixer until foamy; add sugar, one
at a time, and beat until stiff peaks form. Gently fold into sweet
Pour filling into an unbaked pie shell, and bake at 400 F for 10
Then reduce heat to 350 F, and bake for 45 to 50 minutes or until set. Allow to
Note; Top with whipped cream or whipped topping, if desired.
* To make traditional sweet potato pie, just add eggs whole and
ignore instruction for egg whites.
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