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Louisiana Sweet Potato Pie

Stanley Dry
Number of Servings
Serves 8
2 cups baked, peeled and mashed sweet potatoes
3 eggs, separated
1/3 cup heavy cream
1/2 cup Steen's cane syrup
2 pinches salt
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1 unbaked pie shell (previous recipe) whipped cream (recipe follows)
Place an inverted, heavy-duty baking sheet on a shelf in the middle of oven and preheat oven to 450 degrees. (The baking sheet and high temperature help produce a brown crust.) In a mixing bowl, place mashed sweet potatoes, egg yolks and cream. Mix until light and fluffy. Add syrup, salt, vanilla and lemon zest and mix until thoroughly combined. In a separate bowl, beat egg whites until stiff. Fold into sweet potato mixture. Turn mixture into unbaked pie shell and smooth surface with a rubber spatula. Place pie on inverted baking sheet and bake at 450 degrees for 5 minutes. Reduce heat to 375 degrees and bake until pie is set in the middle, about 30 minutes. Serve with whipped cream.