Sweet potato pie is considered a comfort food-type of dessert, due to its rich pie filling. Back in the colonial days, this type of pie was served as a side dish in southern meals but since the 19th century, sweet potato pie has been labeled as a dessert. It is a nice alternative to pumpkin pie, since sweet potato pie is an ideal dessert for American holidays, such as Thanksgiving. The sweet potatoes can be baked a day ahead to help save time when you are ready to bake the pie.
2 cups of cooked, mashed sweet potatoes
¼ lbs. unsalted butter, softened
2 large eggs, separated
1 cup of packed dark brown sugar
¼ tsp. of salt
½ tsp. of ground ginger
½ tsp. of ground cinnamon
½ tsp. of nutmeg
½ cup of evaporated milk
1 9-inch unbaked pie crust
Preheat oven to 400 degrees F. Pierce the sweet potatoes a few times with a fork or knife. Place them on a baking sheet that is lined with aluminum foil. Let them bake for approximately an hour. Once the sweet potatoes have cooled down, slit the potato skins and remove the insides.
Reduce the oven temperature to 350 degrees F. Combine the mashed sweet potatoes, butter, egg yolks and the dark brown sugar in a large mixing bowl. Add in the salt, ginger, cinnamon, and nutmeg. Pour in the evaporated milk and whisk together.
Place the egg whites into another mixing bowl. Whisk the egg whites with an electric mixer until stiff peaks form. Take a spatula and fold the egg whites into the sweet potato pie filling.
Pour the pie filling into the unbaked pie crust. Bake for about an hour or until the center has set. Let the pie cool down to room temperature before covering and letting it chill in the refrigerator.
When you are ready to serve the pie, you can use whipped cream to top off the slices.