Topped with a vanilla whipped cream, Nathalie Dupree’s sweet potato pie is a Southern classic comfort food with cinnamon, nutmeg, cloves, and ginger.
1 9-inch pie
1 piecrust, prebaked
3 large eggs, separated
2 cups canned sweet potatoes, drained and mashed
¾ cup packed light or dark brown sugar
½ cup unsalted butter, softened
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
½ teaspoon ground cloves
½ – 1 teaspoon ground ginger
½ teaspoon salt
1½ cups heavy cream or evaporated milk
½ cup heavy cream
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Sweet Potato Pie
- Preheat oven to 400 degrees
- Beat the egg yolks with an electric hand mixer in a large bowl until light, about 3−4 minutes. Beat in the sweet potatoes.
- Measure the brown sugar, butter, cinnamon, nutmeg, cloves, ginger, and salt onto a piece of parchment or waxed paper and thoroughly mix.
- Beat them into the egg mixture until light, about 3−4 minutes. Add the cream and beat until just combined.
- Whisk the egg whites in a clean bowl until they form soft peaks, about 2 minutes.
- Fold a dollop of the egg white into the potato mixture to soften and then fold the potato mixture into the egg whites.
- Place the prebaked piecrust on a rimmed baking sheet.
- Pour the filling into the piecrust.
- Bake for 10 minutes; then reduce the heat to 350 degrees and continue baking for an additional 45 to 50 minutes until a fork lightly inserted in the center of the pie comes out clean.
- Cover the edges of the crust with foil if browning too quickly. Cool the pie in the pan on a wire rack.
- For topping, whip cream and sugar until it reaches a consistency you like.
- Stir in vanilla. Serve pie with whipped cream.
- from author and Chef Nathalie Dupree of Charleston, South Carolina