Thanksgiving at my house means double the sweet potatoes: My mom makes her amazing sweet potato casserole, and I make my favorite sweet potato pie. We firmly believe you can’t eat enough of them this time of year.
The secret to this Traditional Sweet Potato Pie is whipping the egg whites and folding them into the potato mixture just before putting the mixture into the pie shell. This single step creates a light and fluffy pie that will surely be the best sweet potato pie you have ever tasted. It’s probably the hardest part about making the pie, too ... and how hard is that?
You’ll want to use a 9-inch deep-dish pie plate (or deep-dish shell if you prefer the frozen shells) because this pie is higher and lighter than most sweet potato pies you may have tried. Top with fresh whipped cream, if desired. Have a happy Thanksgiving!
Ÿ Alicia Ross is the co-author of “Desperation Dinners!” cookbook series. Write her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or email@example.com. More at kitchenscoop.com.Copyright © 2013 Paddock Publications, Inc. All rights reserved.