 | | Directions |
- Preheat oven to 400°F.
- Use refrigerated crust for a 9" pie. Line pie plate with crust and cool for 15 minutes to firm crust before prebaking. Cover crust with foil and fill bottom with pie weights. Bake for 15 minutes. Remove from oven, remove weights and foil carefully.
- Prepare sweet potatoes. Cut into quarters, place in pan of boiling water, cook until soft (about 15-20 minutes), and then drain. While potatoes are still hot, peel, and place in food processor; purée until smooth. Measure 2 cups of purée into a bowl. Add egg yolks, sugar, evaporated milk, lemon juice, spices, lemon rind and vanilla. Blend together.
- Pour entire mixture into prepared pie crust. Bake for 20 minutes, then reduce heat to 350° and continue baking until a knife inserted in the center of the pie comes out clean, 20-30 minutes. Remove pie (leave oven on).
- Beat reserved egg whites in a clean glass bowl with an electric mixer, gradually adding sugar and cream of tartar until soft peaks form. Continue beating until the peaks become stiff, about 5-7 minutes. Spread the meringue, making sure it comes in contact with the edges of the crust. Decorate as desired with the meringue.
- Return pie to oven. Bake at 350° degrees for 10-15 minutes or until meringue is lightly browned. Cool on rack, refrigerate. Serve at room temperature or cooled.
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Prep Time: 1 hour
Cook Time: 1 hour
Container: 9
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | 3 large sweet potatoes (2 cups of puree) |
| - | | 1 prepared (refrigerated) pie crust, or homemade |
| - | | 4 eggs, separated |
| - | | 3/4 cup granulated sugar |
| - | | 1/2 cup evaporated milk |
| - | | 2 teaspoons fresh lemon juice |
| - | | 1 teaspoon vanilla extract |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon allspice |
| - | | 1/2 teaspoon freshly ground nutmeg |
| - | | 2 teaspoons grated lemon rind |
| - | | 1/2 cup granulated sugar |
| - | | 1/4 teaspoon cream of tartar |
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