Pumpkin Sweet Potato Pie
Serves: 6-8
  • 1½ cups cooked, mashed pumpkin puree
  • 1 medium sweet potato, cooked and mashed
  • 1 cup firmly packed brown sugar
  • ½ cup butter, softened
  • 2 eggs, separated
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg or mace
  • ½ cup 2% evaporated milk
  • 1 tablespoon sugar
  • 1 unbaked 10-inch pie crust
  1. Combine pumpkin, sweet potato, brown sugar, butter and egg yolks in a large mixing bowl and beat until light and fluffy. Add spices and evaporated milk and stir until combined.
  2. In another bowl, beat egg whites until they are just starting to stiffen. Add the tablespoon of sugar and beat until stiff peaks form.
  3. Fold egg whites into pumpkin/potato mixture.
  4. Pour filling into pie shell and back at 400F for 10 minutes; reduce oven temperature to 350F and bake an additional 45-50 minutes or until set.
Recipe by Passing The Relish at http://www.passingtherelish.com/2013/11/pumpkin-sweet-potato-pie/