This is from our Gran who lived her life in Arkansas… Whipping the egg whites gives this pie a very light & airy texture.<br /><br />Ingredients<br />1 lb (2 cups) puréed sweet potatoes (about 2 large)<br />¾ cup of light brown sugar, packed<br />2 eggs, separated<br />¾ cup 35% cream<br />1 teaspoon vanilla extract<br />¼ teaspoon ground ginger<br />½ teaspoon of cinnamon<br />½ teaspoon nutmeg<br />¼ cup melted butter<br />Pinch of cream of tartar<br />1 tablespoon of granulated sugar<br />1 unbaked 9-inch deep dish pie shell<br />1 cup chopped pecans, toasted<br />1 tablespoon maple syrup, cane, or sorghum<br />Fresh whipped cream for serving<br /><br />Method:<br /><br />Preheat oven to 350ºF. Toast pecans in a skillet until fragrant. Mix sweet potatoes in a large bowl with the brown sugar, melted butter, egg yolks, half and half, vanilla, ginger, cinnamon, and nutmeg. Mix just until well blended.<br /><br />In a mixer bowl, whip the egg whites with the cream of tartar until foamy. Add in 1 tablespoon of sugar and beat until stiff peaks form. Add the whipped egg whites to the sweet potato mixture until blended well; turn out into pie shell. Sprinkle pecans on the top and drizzle top with syrup.<br /><br />Bake at 350ºF for 55 to 60 minutes or until set. Let cool completely before cutting. Top with fresh whipped cream.
