When we were kids Mom and Dad started a garden. We grew all sorts of things, including sweet potatoes, which we call yams in the South. We grew up with yams
and always put butter and cinnamon on top before baking them. This pie is the dessert version of that simple side dish. The meringue sends it over the top.
2 large sweet potatoes, baked and cooled
1 cup sour cream
1 cup granulated sugar
3 large eggs, separated
2 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
All-purpose flour for dusting
1 Basic Flaky Single Piecrust, chilled, or
1/2 of a 15-ounce package rolled refrigerated unbaked piecrusts (1 crust)
1/4 teaspoon cream of tartar
1/2 cup superfine sugar
Preheat oven to 350°F. Peel the potatoes and place in a large mixing bowl. Add the sour cream. Beat on medium speed with an electric mixer until smooth. Beat in the granulated sugar, egg yolks, butter, bourbon, vanilla, ginger, nutmeg, and salt.
On a lightly floured surface, roll dough into an 11-inch circle. Line a 9-inch pie plate with the piecrust and crimp the edges decoratively. Pour the sweet potato mixture into the piecrust. Bake for 45 to 55 minutes or until almost set in the center. Let pie cool to room temperature.
Place the egg whites and cream of tartar in a second large mixing bowl. Beat on medium-high speed with an electric mixer until soft peaks form (tips curl). Add the superfine sugar, 1 tablespoon at a time, beating until the egg whites are stiff and glossy but not dry. Spoon the meringue over the pie filling; make sure to spread the meringue to the edges and use a spatula to form the customary meringue peaks. Bake at 350°F about 10 minutes or until the meringue is golden. Let pie cool before cutting and serving.
Servings: 8 to 10
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