| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables, Pies |
6 |
Servings |
INGREDIENTS
| 4 |
|
Medium-sized sweet potatoes |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Butter |
| 1 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs, separated |
| 1 |
c |
Heavy cream |
| 1 |
|
Unbaked pie shell |
INSTRUCTIONS
Bake sweet potatoes until well done. Scoop 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 degree oven for one hour or until
center is set when tested. To brown crust raise oven temperature to 450
degrees for last 5 minutes of baking time.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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