Sweet Potato Pie


(Paula Deen)

350o 35-45 minutes


1 prepared pie crust (see Shaker Pie Crust recipe)
2 cups peeled, cooked sweet potatoes

1-1/4 cups sugar, divided

½ stick melted butter

2 eggs

1 tsp vanilla extract

¼ tsp salt

¼ tsp ground cinnamon

¼ tsp ground ginger

1 cup milk

3 egg whites


Preheat oven

Using a hand mixer, in a medium bowl, combine the potatoes, 1 cup sugar, butter, eggs, vanilla, salt and spices.  Mix thoroughly.  Add the milk and continue to mix.

Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean

Using a hand mixer, beat the egg whites until soft peaks form; beat in the remaining ¼ cup sugar, 1 Tbsp at a time.  Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.

With a rubber spatula, spoon the meringue onto the pie, forming peaks.

Sprinkle with a pinch of sugar

Bake for 10-12 minutes or until delicately brown

Cool and serve


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