Sunday, September 10, 2006
Sweet Potato Pie
This is a dessert. My stepson loves it, and it's really the time of year for it with Autumn upon us so immediately.
3 eggs (separated)
1 large sweet potato (I used the white this time, but preferably use the regular sweet potato with the orangy pulp)
1 cup of evaporated milk
1 cup of sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 ground cloves
1/4 tsp salt
1 tsp vanilla extract
1 tsp mixed essence (that's my addition)
Ok, kids...let's pretend I made the pie crust from scratch, like I did in this recipe, and I'm not lazy.
Mix all the dry spices ahead of time for simplicity.
Peel and boil a large sweet potato or two with a little salt, and mash it.
Preheat the oven to 350f
Separate the eggs and beat the whites until stiff peaks form.
Set aside for a minute.
On low speed mix all the other ingredients with the sweet potato.
Once the sweet potato mixture is properly mixed, fold in the egg whites gently with a spatula until it's well mixed. Then pour into pie shells on the rack. The batter is very runny, and it just saves you the stress of moving it from the counter to the oven rack and spilling.
Bake for 40 minutes, or until a knife comes out clean.
They'll come out of the oven puffy, but as they cool they'll shrink.
This recipe yeilds two store bought pie shell pies.
It doesn't matter, because believe me...they'll both go.
Serve with whipped cream or ice cream.