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href="http://www.recipetips.com/cooking-videos/v-0-rt900034/how-to-make-meringue.asp">meringue to top it off instead of
the usual whipped
cream topping.
Directions
- Preheat oven to 400°F.
- Use refrigerated crust for a 9" pie. Line pie plate with
crust and cool for 15 minutes to firm crust before prebaking. Cover crust with foil and fill bottom
with pie weights. Bake for 15 minutes. Remove from oven, remove weights and foil carefully.
Prepare sweet potatoes. Cut into quarters, place in pan of boiling water, cook until soft (about
15-20 minutes), and then drain. While potatoes are still hot, peel, and place in food processor;
purée until smooth. Measure 2 cups of purée into a bowl. Add egg yolks, sugar, evaporated
milk, lemon juice, spices, lemon rind and vanilla. Blend together.
Pour entire mixture into
prepared pie crust. Bake for 20 minutes, then reduce heat to 350° and continue baking until
a knife inserted in the center of the pie comes out clean, 20-30 minutes. Remove pie (leave oven
on).
Beat reserved egg whites in a clean glass bowl with an electric mixer, gradually adding
sugar and cream of tartar until soft peaks form. Continue beating until the peaks become stiff,
about 5-7 minutes. Spread the meringue, making sure it comes in contact with the edges of the
crust. Decorate as desired with the meringue.
Return pie to oven. Bake at 350° degrees
for 10-15 minutes or until meringue is lightly browned. Cool on rack, refrigerate. Serve at room
temperature or cooled.
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