Sweet Potato Pie

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Whipping the egg whites lends an airy boost to this Sweet Potato Pie, lightening up its earthy goodness. Keep it local by using some North Carolina sweet potatoes — after all, our state is the No. 1 producer in the country.

Ingredients

2 small–medium sweet potatoes, roasted or canned

½ cup sugar

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

1 teaspoon vanilla extract

1 cup milk

2 eggs (whites and yolks separated)

19-inch unbaked pie shell

Directions

Preheat oven to 425 degrees.
Mash your sweet potatoes well and combine with sugar, cinnamon, ginger, nutmeg, cloves, vanilla, milk and egg yolks in a large bowl. In a separate bowl, beat egg whites until stiff. Fold egg whites into pie filling. Pour into an unbaked pie shell.
Bake for 10 minutes; reset oven to 375 degrees and then bake about 30 minutes or until filling is set.

Recipe Courtesy Of

Recipe courtesy of Christa Grosvenor of Eure, a member of Roanoke Electric.