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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Inspired by other recipes, the potato meat is sautéed then simmered to prepare it for this pie. Ingredients:
4 c peeled 2” cubed sweet potato |
4 t butter |
1t vegetable oil |
1/2 c water |
1 1/2 c sugar, divided |
1/2 c molasses |
2 eggs, separated |
1/4 c evaporated milk |
1/4 t salt |
1/2 t cinnamon |
1/2 t ginger |
1/2 t nutmeg |
Directions:
1. Prepare a single crust 9” pie plate. Prep time does not include crust.
2. Prepare sweet potatoes.
3. Melt butter and oil in a sauté pan over medium heat; add sweet potato, sauté ‘till fragrent.
4. Mix water, 1/2 c sugar, and molasses; add to sweet potato. Reduce heat to simmer; cover and simmer for 25 minutes and potato is fork tender.
5. Beat egg yolks and milk together.
6. Mix spices together.
7. Remove sweet potato from syrup and process with a potato ricer. The potatoes cook down to 2 cups riced.
8. Take up the syrup from the sauté pan; cool, refrigerate, for use on pancakes or the like.
9. Stir potatoes and let cool for 5 minutes.
10. Locate rack to bottom of oven. Preheat oven to 425*f.
11. Add spice mix; stir to mix.
12. Add egg mix; stir to mix.
13. Beat egg whites until foamy; add 1 cup sugar slowly, beat until stiff peaks form.
14. Fold egg white into potato mix.
15. Pour into crust and bake on bottom rack of oven for 45 minutes. Put a pie ring on the crust edge if it tries to brown too much.
16. Cool and serve.
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