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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 



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. 



* To make traditional sweet potato pie, just add eggs whole and ignore instruction for egg whites.


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