Sweet Potato Pie

Time

2 hours

Serving

6-8

Ingredients

4 large sweet potatoes

1 cup butter melted

2 cups granulated sugar

2 cups packed brown sugar

1 cup butter milk

4 eggs (separated) 

1/2 tbsp nutmeg

1/2 tbsp cinnamon

1 tbsp pure vanilla extract

2 pie crusts 

Directions

Preheat the oven to 350 degrees and pre-bake pie crust in a pie dish for about 15 minutes.

Fill a large pot full of water and add the sweet potatoes. Boil the sweet potatoes until they're fully cooked (about 30 minutes). When the sweet potatoes are cooked they should be soft enough to easily run a knife through. Carefully drain the water and peel the skin from the sweet potatoes and add to a large mixing bowl. Using a hand mixer on the lowest setting or potato masher, whip the sweet potatoes to an even consistency. Add the melted butter, sugar, brown sugar and mix well.

Separate the yolk and egg whites from four different eggs. Add the egg yolks to the sweet potatoes and mix well.

In a separate bowl, using a hand mixer, whip the egg whites, cinnamon, nutmeg, and valiant extract. Whip the eggs until they make light fluffy peaks (about 2 minutes). Once complete, gently fold the whipped egg whites into the sweet potato filling. 

Carefully add equal amount of pie filling to each pie crust. Place the pies in the pre-heated oven in the middle of the center rack. Bake until the middle of the pies are set (about 45 minutes-hour). 

Allow the pies to cool completely and serve with homemade whipped cream.