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SWEET POTATO FLUFF PIE
2 cups cooked, mashed sweet potatoes 1 tablespoon flour ½ teaspoon nutmeg ¾ cup water ½ teaspoon cream of tartar 1 9-inch unbaked pie crust, chilled ⅔cup packed brown sugar ½ teaspoon cinnamon ½ teaspoon vanilla 1 cup evaporated milk ½ teaspoon salt
STEPS
1. Combine potatoes, sugar, egg yolks, flour, spices, vanilla, water and milk; blend thoroughly. 2. In separate bowl, combine salt, cream of tartar and egg whites; beat until soft peaks form. 3. Fold egg white mixture into potato mixture (do not over mix); pour into pie shell. 4. Bake in preheated 425 degree oven for 15 minutes. 5. Reduce heat at 375 degrees, bake 20 minutes longer or until custard is set. 6. May be garnished with sour cream and pecan halves.
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