Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie


1 9-inch pie

2 cups sweet potato puree       
2 eggs, beaten           
¾ cup sugar               
½ tsp salt               
½ tsp ginger               
Unbaked 9" pie shell
½ tsp nutmeg
1 tsp vanilla
1 2/3 cups light cream or Evaporated milk
½ cup melted butter


Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.

Mix all filling ingredients together and pour into the pie shell. Bake at 375º Convection Bake for 50 minutes or until a silver knife inserted in filling 1" from the edge comes out clean.

Before serving, top with meringue and finish in the oven.

Meringue

2 egg whites               
¼ tsp cream of tartar           
1/8 tsp. salt           
¼ tsp vanilla
¾ cup sugar


Set the oven to 350º Convection. Have the egg whites at room temperature to obtain greatest volume. Place them in a medium bowl with cream of tartar, salt and vanilla.

Beat with electric mixer at medium speed until entire mixture is frothy. Add sugar, a little at a time, beating well after each addition. Continue to beat until stiff, pointed peaks form when you lift beater slowly. 

Place dollops of meringue around the outer edge of the pie and one in the center. Return to oven and bake 12-15 minutes or until meringue mounds are brown.