It wouldn’t be a holiday if we didn’t allow ourselves to splurge just a little this Easter Sunday. And, in my opinion, no holiday meal is complete without the classic Sweet Potato Pie. With just a few tweaks to this classic recipe, we can make it less of a splurge without sacrificing the taste…
Sweet Potato Pie
2 cups Sweet Potatoes, peeled and cooked
1 cup Natural Cane Sugar (I use Sugar in the Raw)
¼ cup White Sugar
½ stick No Salt added Butter, melted
½ cup Egg Beaters
1 tsp Vanilla Extract
¼ tsp Salt
¼ tsp Ground Cinnamon
¼ tsp Ground Ginger
1 cup Skim Milk
9 – inch unbaked Pie Crust
¾ cup 100% Egg White Egg Beaters
- Preheat oven to 350 degrees.
- To make the pie filling, us an electric hand mixer to combine the potatoes, 1 cup sugar, butter, ½ cup Egg Beaters, vanilla, salt, cinnamon, and ginger. Mix thoroughly. Add the milk and continue to mix.
- Pour the filling into the pie crust and bake for 40-45 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before covering with meringue.
- For the meringue, using an electric mixer, beat ¾ cup Egg White Egg Beaters until soft peak form. Beat in ¼ cup white sugar 1 tbsp 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 (as shown in the picture). Make sure the meringue touches the crust all around.
- Bake for another 10 minutes, or until peaks begin to brown. Let cool completely before serving.