SWEET POTATO PIE
A Thanksgiving Family Favorite!!!
Thanksgiving prayer: "Thank you for the food before us, the friends beside us, and the love between us!" Happy Thanksgiving!
This recipe is a family favorite. I got it years ago at a Chicago soul food restaurant. It is served warm as a side dish, not a dessert. My family likes it cold as a leftover! It’s perfectly made ahead for Thanksgiving or other get-togethers during the year! I double the recipe and make four pies.
Yield: 2 pies
Preheat oven to 350 degrees
INGREDIENTS
2 Pet-Ritz or other brand regular pie shells – frozen
1½ pounds sweet potatoes
⅔ cup butter, melted
1½ cups brown sugar
1½ tablespoons flour
¼ teaspoon cinnamon
½ teaspoon nutmeg
1½ tablespoon vanilla extract
⅔ cup low fat powdered milk
3 egg whites, whisked till frothy
Take the pie shells out of the freezer and defrost on the counter.
Steam the sweet potatoes in a steamer for at least 20 minutes or until fork-tender. Let cool slightly, then peel and mash in a bowl. Add melted butter, stir to blend, and set aside.
In a large bowl, stir together the brown sugar and the flour. Add the mashed sweet potatoes, cinnamon, nutmeg, and vanilla. Stir to blend. Add the powdered milk and stir to combine. Whisk egg whites until frothy and add to the mixture and stir until combined.
Pour the mixture equally into the two pie crusts and bake for 40 minutes in a preheated 350-degree oven, or until a toothpick inserted in the center comes out clean. Let cool slightly then slice and serve. If you are making the pies ahead of time, do not slice until just before serving.
*Can be made ahead and frozen. Take out, defrost and warm, lightly covered in the oven.
Silverleaf resident Arlene Bronstein is the author of Beautiful Buffets II (available on Amazon.com or BarnesandNoble.com).