Ray's Sweet Potato Pie

Cooking Instructions

Preheat the oven to 400F.

In the large bowl of a mixer, combine the sweet potatoes, brown sugar, butter, egg yolks, cinnamon, nutmeg, cloves, ginger, and salt. Beat until light, about 3 to 4 minutes. Add the cream and beat until just combined. In a separate bowl, beat the egg whites until they form soft peaks, about 2 minutes. Stir a large spoonful of egg whites into the potato mixture and then gently pour the potatoes onto the whites. Fold the potato mixture into the egg whites. Pour into the unbaked pie crust. Place the pie on a cookie sheet and bake 10 minutes. Reduce the heat to 350F. and continue baking until the filling is set, an additional 45 to 50 minutes. Cool on a wire rack. May be made ahead several days or frozen up to 3 months.

If desired, in a small bowl, beat the cream until thick and it holds its shape. Gently fold in the candied ginger. Serve each slice of pie with a dollop of the ginger cream.