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Old Fashioned Sweet Potato Pie Recipe by Paula Deen

Easy Level
60 MIN 10 Prep + 50 Cook
6 - 8 Servings
$ /Serving
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Easy Level
60 MIN 10 Prep + 50 Cook
6 - 8 Servings
$ /Serving

Old Fashioned Sweet Potato Pie Recipe by Paula Deen

Easy Level
60 MIN 10 Prep + 50 Cook
6 - 8 Servings
$ /Serving

Ingredients

  • 3 egg whites
  • 1 (9-inch) unbaked pie crust
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract, oe 1-2 tablespoons bourbon
  • 1/2 stick butter, melted
  • 1 1/4 cups sugar
  • 2 cups sweet potatoes, peeled and cooked

Preparation

Preheat the oven to 350°F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, 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 1/4 cup 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.

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Preparation

Preheat the oven to 350°F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, 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 1/4 cup 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product