Serves 8
264 cal · 75 min
Sweet Potato Pie
Recipe GLPR3cd94c38eeae2e
A classic Southern-style sweet potato pie with warm spices and a light, custard-like filling. This dessert features mashed sweet potatoes blended with egg whites, citrus notes, and warm spices like cinnamon, nutmeg, and allspice, baked until golden and set in a traditional pie crust.
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Ingredients
4 large egg whites
1/4 cup fresh orange juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup packed brown sugar
1/2 teaspoon orange zest
1/2 cup fat-free milk
2 tablespoons unsalted butter, melted
1 pinch salt
2 cups canned sweet potatoes, mashed (not in syrup)
1 unbaked 9-inch pie crust
Directions
Wash your hands thoroughly with soap and warm water. Preheat your oven to 350°F (175°C). Place the 9-inch unbaked pie crust in a pie dish if not already prepared.
Pour the egg whites into a large mixing bowl and beat vigorously until they are well broken down and frothy.
Add the fresh orange juice, ground cinnamon, ground nutmeg, ground allspice, packed brown sugar, orange zest, fat-free milk, melted butter, and salt to the egg whites. Stir well until the mixture is smooth and all ingredients are fully incorporated.
Gently fold the mashed sweet potatoes into the egg white mixture using a spatula. Stir thoroughly until the filling is uniform in color and texture, with no visible streaks.
Pour the sweet potato filling into the unbaked pie crust. Spread evenly to ensure consistent thickness throughout.
Place the pie in the preheated 350°F oven and bake for approximately 1 hour, or until the filling is firm and set. The center should not jiggle when gently shaken, and a toothpick inserted near the center should come out clean. The top should be golden brown.
Remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before serving.
