Recipe serves 8 (1689 per serving) | 9" pie
- Steam or boil diced sweet potatoes until tender; set aside to cool slightly.
- Preheat oven to 350 degrees.
- Put sweet potatoes in a food processor together with the brown sugar, egg yolks, half and half, vanilla, ginger, cinnamon, and nutmeg.
- Slice up the butter and add.
- Process just until well blended.
- In a mixer bowl, whip the egg whites with the cream of tartar until foamy.
- Add in 1 tablespoon of sugar and beat until stiff peaks form. You should be able to hold the mixing bowl upside down without the whipped egg whites sliding out.
- Add the sweet potato mixture to the whipped egg whites until blended well
- Turn out mixture into nonstick or buttered 9” pie pan coated with 1/4" graham cracker crumbles.
- Bake at 350 degrees for 45 to 50 minutes until set.
- Let cool completely before cutting,
- Top with fresh whipped cream.
- Refrigerate any leftovers.
This recipe is from the Marilyn Magaram Center in collaboration with CSUN Dining for Pi Day. Click here to purchase our cookbook for more recipes.
To download this recipe, click here: Sweet Potato Pie Recipe
Nutritional Information (Per Recipe)
CALORIES 340 | FAT 11G | PROTEIN 5G | CARB 54G | CHOLESTEROL 70MG | FIBER 3G | SODIUM 220MG | CALCIUM 82MG | IRON 2MG | POTASSIUM 344 MG | TOTAL SUGARS 31G
- Sweet Potatoes are called yams, but are actually different. Unlike Yams which are found in African & Caribbean countries, Sweet Potatoes are found in the Americas. Christopher Columbus introduced them to Europe after coming to North America.
- Nutmeg is a seed that takes 7-9 years to carry its first harvest, and reaches full potential after 20 years. Nutmeg is used in cooking, but also to treat kidney ailments, nausea & other digestive disorders.