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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 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.
Note; Top with whipped cream or whipped topping, if desired. Sweet
* To make traditional sweet potato pie, just add eggs whole and ignore instruction for egg whites.
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