Ingredients Jump to Instructions ↓

  1. 3 large sweet potatoes

  2. 1 c light brown sugar

  3. 1/2 c butter, softened

  4. 2 eggs, separated

  5. 1/2 t ginger

  6. 1/2 t cinnamon

  7. 1/2 t nutmeg

  8. 1/4 t salt

  9. 1/2 c evaporated milk

  10. 4 T sugar, separated

  11. 1 unbaked pie pastry (10")

  12. whipped cream

  13. 45 min. or until tender. Remove to a plate and let cool

  14. 10 min. Skin potatoes and place in large bowl. With electric mixer, beat on low speed until well mashed. Add brown sugar, butter, egg yolks, ginger, cinamon, nutmeg and salt. Mix on medium speed until light and fluffy. Add evaporated milk and beat until just mixed. Set aside. In separate bowl, beat egg whites until foamy. Add sugar

  15. 1 T at a time and continue to beat until stiff peaks form. Fold egg whites into potato mixture. Spoon filling into pie shell. Bake in preheated

  16. 400 oven for 10 min. and then reduce heat to

  17. 350 F and bake an additional

  18. 50 min. or until top is set. Cool and serve with whipped cream, if desired.


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