The baking of this pie is scheduled on the calendar for tomorrow as one of my 3 favorite things to celebrate the holidays! I can’t wait! I’m even having fun doing the shopping for this pie! This planned anticipation thing is really working for me. I’m excited about being able to focus on each step of the process and, in so doing, be more relaxed and intentional about including more joy in my holiday season.
You may already have a favorite recipe for sweet potato pie, but trust me…if it’s not this one, you need a new one! Lighter and fluffier than the more traditional recipes, this packs all the flavor into a gorgeous pie that doesn’t feel heavy–a real treat since this will come after the feast of the day. Or maybe not…(grin) Either way, I hope you’ll give it a try and then share your reviews with me here!
Sweet Potato Pie (This is a Southern Living recipe from 1978!)
2 cups cooked, mashed sweet potatoes
½ cup butter or margarine, softened
2 eggs, separated
1 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
¼ cup sugar
1 unbaked 9-inch pastry shell
Additional spices (optional)
Combine sweet potatoes, butter, egg yolks, brown sugar, salt and spices; mix well. Add milk, blending until smooth.
Beat egg whites until foamy; gradually add ¼ cup sugar, beating until stiff. Fold into sweet potato mixture. Pour into pastry shell; sprinkle with additional spices, if desired. Bake at 400 degrees (Fahrenheit) for 10 minutes. Reduce heat to 350 degrees, and bake 30 additional minutes. When cool, garnish with whipped cream and orange rind. Yield: one 9-inch pie.
* Southern Living’s Our Best Recipes, Volume Three, Jean Wickstrom, 1978, Oxmoor House, Inc.
(personal note: I skip the orange rind…and even the whipped cream. This one stands all on it’s own!)