Ingredients
1 lb (2 cups) puréed sweet potatoes (about 2 large)
¾ cup of light brown sugar, packed
2 eggs, separated
¾ cup 35% cream
1 teaspoon vanilla extract
¼ teaspoon ground ginger
½ teaspoon of cinnamon
½ teaspoon nutmeg
¼ cup melted butter
Pinch of cream of tartar
1 tablespoon of granulated sugar
1 unbaked 9-inch deep dish pie shell
1 cup chopped pecans, toasted
1 tablespoon maple syrup, cane, or sorghum
Fresh whipped cream for serving


Method:

Preheat oven to 350ºF. Toast pecans in a skillet until fragrant. Mix sweet potatoes in a large bowl with the brown sugar, melted butter, egg yolks, half and half, vanilla, ginger, cinnamon, and nutmeg. Mix 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. Add the whipped egg whites to the sweet potato mixture until blended well; turn out into pie shell. Sprinkle pecans on the top and drizzle top with syrup.

Bake at 350ºF for 55 to 60 minutes or until set. Let cool completely before cutting. Top with fresh whipped cream.