2 cups sweet potatoes, peeled , cooked
1 ¼ cup sugar
¼ cup butter, peeled , cooked
2 eggs
2 tbsp vanilla extract
¼ tsp salt
¼ tsp ground cinnamon
¼ tsp ground ginger
1 cup milk
9-inch pie shell, unbaked
3 egg whites
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, butter, eggs, vanilla (or bourbon), salt, and spices.
Mix thoroughly.
Add the milk and continue to mix.
Pour the filling into the pie crust and bake for 35-45 minutes, or until a knife inserted in the center comes out clean.
Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form.
Beat in the remaining ¼ cup of sugar (1 tablespoon at a time).
Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.
With a rubber spatula, spoon the meringue onto the pie, forming peaks.
Make sure the meringue touches the crust all around.
Sprinkle with a pinch of granulated sugar.
Bake for 10-12 minutes, or until delicately browned.
Cool and serve.
Sugar: 35g
:
Calcium: 53mg
Calories: 250kcal
Carbohydrates: 40g
Cholesterol: 44mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Potassium: 191mg
Protein: 4g
Saturated Fat: 2g
Sodium: 206mg
Vitamin A: 5080IU
Vitamin C: 1mg
