Sweet Potato Pie
This satiny sweet potato pie seasoned with nutmeg, cinnamon, and vanilla is guaranteed to win applause from guests at Thanksgiving or any special occasion.
2 (9 inch) prepared pie crusts
2 cups mashed sweet potatoes
1 cup sugar
3 eggs, separated
½ teaspoon ground cinnamon
1 teaspoon ground nutmeg (preferably freshly grated)
½ teaspoon salt
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
½ cup melted butter
LACTAID® Fat-Free Lactose-Free Milk
- Preheat oven to 350 degrees F.
- Puree mashed sweet potatoes, sugar and egg yolks together in a food processor or blender until smooth. Pour into a large mixing bowl. Add cinnamon, nutmeg, salt, vanilla, lemon juice, melted butter and LACTAID® Fat-Free Lactose-Free Milk. Mix well.
- In separate bowl, whip egg whites using an electric mixer until soft peaks form. Whisk egg whites into pie filling. Pour filling into prepared pie crusts.
Bake pies in middle of the oven for 60-70 minutes or until the center of the pie is lightly firm to the touch. Cool pie on wire rack.