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| SWEET POTATO MERINGUE PIE | |
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1 1/4 c. cooked, mashed sweet potatoes 2/3 c. sugar 1/2 c. evaporated milk 1/2 c. flaked coconut (optional, I leave it out) 1/4 c. plus 2 tbsp. butter, melted 1/2 tsp. lemon extract 2 lg. eggs, separated 1 unbaked 9-inch pastry shell 1/4 c. sugar 1/2 tsp. vanilla extract Combine first 6 ingredients and egg yolks, mixing well. Spoon mixture into pastry shell. Bake at 350 degrees for 40 to 45 minutes or until knife inserted in center comes out clean. Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, and vanilla, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 400 degrees for 10 minutes or until meringue is golden brown. NOTE: I added 1/4 cup more mashed sweet potatoes, and the rest of evaporated milk. 1 small 5-oz. can. | |
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recipe reviews #147077
Dana (New York) says:
My ex-MIL gave me this recipe 15 years ago when I married her son. This pie is solely responsible for changing my mind about sweet potatoes! Delicious and so much better than the traditional pumpkin pie with spice flavor. The lemon and coconut really make this recipe! (I never add the meringue but serve with fresh whipped cream)
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