The famous sweet potato with its slightly sweetened pulp is the protagonist of this recipe, a classic of the American tradition, an inevitable dessert on the occasion of Thanksgiving Day the sweet potato pie, a crumbly pastry wrap that contains a delicious filling made with mashed potatoes flavored with spices that make this pie fragrant! This dessert is simple but full of flavors, come and find out.
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Ingredients
- 1 (9-inch) unbaked pie crust
- 2 cups sweet potatoes, peeled and cooked
- 3 egg whites
- ¼ teaspoon ground ginger
- 1 cup milk
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- ½ stick butter, melted
- 1 ¼ cups sugar, divided
How to make Sweet Potato Pie
- Preheat the oven to 350 °F. Prepare the baking dish with pie crust.
- In a large mixing bowl, combine the potatoes, 1 cup of sugar, butter, eggs, vanilla, salt, and spices. Mix them well with the hand mixer. Then add milk and mix continuously.
- Pour the mixture into the pie crust and bake for 30 to 45 minutes or until a wooden pick inserted comes out clean.
- Remove the pie from the oven once cooked and place it on a rack and let it cool to room temperature before covering it with meringue.
- Now prepare the meringue. Beat the egg whites with an electric mixer until soft peaks form; add the remaining ¼ cup sugar into the egg whites 1 tablespoon at a time. Beat continuously until sugar dissolves and the mixture becomes stiff.
- Add the meringue onto the pie; spread it on the pie evenly. Meringue must touch the crust all around. Sprinkle with a pinch of granulated sugar if you like.
- Bake it for 10-12 minutes more or until browned.
- Let it cool before cutting it into pieces.
Storage
Store the sweet potato pie in the refrigerator for 2-3 days in an airtight container.
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Sweet Potato Pie Recipe Paula Deen
Servings: 10 people
Equipment
- Oven
Ingredients
- 1 (9-inch) unbaked pie crust
- 2 cups sweet potatoes, peeled and cooked
- 3 egg whites
- ¼ teaspoon ground ginger
- 1 cup milk
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- ½ stick butter, melted
- 1 ¼ cups sugar, divided
Instructions
- Preheat the oven to 350 °F. Prepare the baking dish with pie crust.
- In a large mixing bowl, combine the potatoes, 1 cup of sugar, butter, eggs, vanilla, salt, and spices. Mix them well with the hand mixer. Then add milk and mix continuously.
- Pour the mixture into the pie crust and bake for 30 to 45 minutes or until a wooden pick inserted comes out clean.
- Remove the pie from the oven once cooked and place it on a rack and let it cool to room temperature before covering it with meringue.
- Now prepare the meringue. Beat the egg whites with an electric mixer until soft peaks form; add the remaining ¼ cup sugar into the egg whites 1 tablespoon at a time. Beat continuously until sugar dissolves and the mixture becomes stiff.
- Add the meringue onto the pie; spread it on the pie evenly. Meringue must touch the crust all around. Sprinkle with a pinch of granulated sugar if you like.
- Bake it for 10-12 minutes more or until browned.
- Let it cool before cutting it into pieces.
Notes
Store the sweet potato pie in the refrigerator for 2-3 days in an airtight container.
