Southern Sweet Potato Pie
Happy Fall, everyone.
This morning I am reposting my picture of the Sweet Potato Pie I made. My, Has it been that long??
Today is October 8, 2015.
Wishing good cheer to the lady from Arkansas whom I spoke with last night on the Telephone who was baking a sweet potato pie. After the telephone survey, she share with me her baking secrets for this pie, a little different than my posted recipe.
To the pleasant Arkansas gal, ” I’m sure that piece of pie tasted good this morning with your first cuppa, cup of coffee!!!
SOUTHERN SWEET POTATO PIE
2 cups cooked, mashed sweet potatoes
1 cup firmly packed dark brown sugar
1/2 cup butter, softened
2 eggs, separated
1/4 cup ( =5 oz) can evaporated milk
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp slat
1/2 tsp cinnamon
1 tsp vanilla
1 unbaked 10 -inch pastry pie shell
whipped topping (optional)
Preheat oven to 425 degrees F.
Combine mashed sweet potatoes, brown sugar, butter, egg yolk, salt, and spices in a large bowl. Beat with electric mixer until light and fluffy. Add evaporated milk. Mix just enough to combine.
Beat egg whites in a separate bowl until foamy. Gradually add sugar, beating until stiff. Fold into the large bowl. Bake for 10 minutes.
Reduce heat to 350 degrees F. and bake an additional 45 to 50 minutes or until set. Cool. Top with whipped topping, if desired.
First peel the sweet potatoes, cut into quarters, and boil in pot filled with water until soft, 15 to 20 minutes. ; take care to drain all of the water out of the pot, and then mash. I used a food mill since I have an antique one that my grandmother had purchased. You can also use a ricer if you have one; this separates the strings from the sweet potato which is a little fibrous being a root vegetable.
Recipe from several sources:
Mississippi Sweet Potato Pie