Decadent Sweet Potato Pie
Submitted by Paco
Southern-style sweet potato pie with roasted sweet potatoes, warm spices, brown sugar, cream, and a fluffy meringue-like texture from folded egg whites.
YIELD
12 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsThis sweet potato pie is what Thanksgiving dreams are made of: silky smooth filling spiced with nutmeg, cinnamon, and ginger, lightened with beaten egg whites so it sets like the most elegant custard you’ve ever tasted.
Roasting the sweet potatoes instead of boiling concentrates their natural sweetness.
It’s the pie that disappears first at the dessert table.
Pro Tips
- Beat sweet potatoes while still hot for the smoothest texture
- Fold egg whites in gently to keep the filling light and airy
- Let pie cool completely before slicing or the filling won’t be set
Ingredients
Directions
Bake sweet potatoes until well done. Scoop sweet potato from skins into mixing bowl. Mix with sugar and butter. Season with spices and salt. Beat until smooth. Beat egg yolk slightly and add to with cream to potato mixture. Blend well.
Fold in egg whites, beaten until stiff but not dry, and pour into unbaked pie shell. Bake in 350℉ (180℃) oven for one hour or until center is set when tested. To brown crust raise oven temperature to 450℉ (230℃) for last 5 minutes of baking time. Let cool.
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