Thanksgiving Recipes - Ray's Sweet Potato Pie

by Slashfood Editor, Posted Nov 10th 2009 @ 2:45PM

Sweet potato pie is a classic pie that adds a sweet ending to many a Southern Thanksgiving. To save time, this recipe uses a pre-made pie crust.

Get the recipe to this classic along with many others after the jump.

Ray's Sweet Potato Pie
Provided by Grocery Shopping Network

1 (16-ounce) can sweet potatoes, drained and mashed
3/4 cup packed brown sugar, light or dark
1/4 lb butter, at room temperature
3 large eggs, separated
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup heavy cream
1 unbaked 9-inch Basic Pie Pastry
1/2 cup heavy cream
1 tbsp chopped candied ginger

Preheat the oven to 400F. In the large bowl of a mixer, combine the sweet potatoes, brown sugar, butter, egg yolks, cinnamon, nutmeg, cloves, ginger, and salt. Beat until light, about 3 to 4 minutes. Add the cream and beat until just combined. In a separate bowl, beat the egg whites until they form soft peaks, about 2 minutes. Stir a large spoonful of egg whites into the potato mixture and then gently pour the potatoes onto the whites. Fold the potato mixture into the egg whites. Pour into the unbaked pie crust. Place the pie on a cookie sheet and bake 10 minutes. Reduce the heat to 350F. and continue baking until the filling is set, an additional 45 to 50 minutes. Cool on a wire rack. May be made ahead several days or frozen up to 3 months. If desired, in a small bowl, beat the cream until thick and it holds its shape. Gently fold in the candied ginger. Serve each slice of pie with a dollop of the ginger cream.

Find more Thanksgiving pie recipes on KitchenDaily.com

Filed Under: Holidays
Tags: grocery shopping network, sweet potato pie, thanksgiving, thanksgiving recipes