Candied ginger-sweet potato pie
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Candied ginger-sweet potato pie
  Potato    Pie  
Last updated 6/12/2012 1:12:02 AM. Recipe ID 39812. Report a problem with this recipe.
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      Title: Candied ginger-sweet potato pie
 Categories: Pies & crus, Breads, Muffins & r
      Yield: 1 Servings
 
      1    Orange -- *see note
      1 c  Water
      1 c  Sugar
      2 tb Candied ginger root
      2 c  Sweet potatoes -- mashed
    1/4 c  Whipping cream
      2 tb Margarine -- melted
      1 ts Vanilla extract
      6    Egg whites
    1/2 ts Cream of tartar
      3    Egg yolks
      1    9 inch pie crust -- unbaked
 
  * Prepare orange by cutting off strips of the rind, being careful not
  to include any of the white pulp just beneath the orange part of the
  rind. Cut enough rind and cut into small slivers to make 2
  tablespoons. Squeeze the orange and strain; measure out 1/2 cup and
  set aside.
  
  In small pan, combine 1 cup water and 1/2 cup sugar. Bring to a boil
  over high heat and then stir in orange rind that has been slivered.
  Lower heat and keep mixture at barely simmering state; simmer
  uncovered until mixture is like syrup, about 10 minutes or so. Stir
  in the ginger and set aside to cool to lukewarm. In a large bowl,
  combine the mashed potatoes, 1/2 cup orange juice, whipping cream,
  margarine, vanilla and the 3 egg yolks. Beat this until very well
  combined. Stir in the cooled syrup mixture and beat well. Place 2 egg
  whites in bowl and beat until soft peaks form. Stir this into potato
  mixture; do not beat but blend it very well. Pour this mixture into
  the unbaked pie shell. Make sure you smooth the top of the pie. Bake
  in a preheated 350-degree oven 45-50 minutes or until knife inserted
  1/3 distance from edge comes out clean. The center will be just the
  slightest bit soft. About 20 minutes before pie is done, prepare the
  topping.
  
  TOPPING: Place the 4 remaining egg whites in a large bowl along with
  the cream of tartar. Beat at low speed until frothy. Increase the
  speed and VERY gradually add the remaining 1/2 cup sugar. Continue
  beating until whites are very glossy and stiff. This will take about
  12-15 minutes. When pie is done, remove from oven and spoon on the
  egg whites. Don't smooth the top; make soft peaks with the back of a
  spoon. Continue baking for 10-15 minutes longer at the same
  350-degree temperature until meringue is very light brown. Remove to
  a wire rack to cool.
  
  * This topping will "weep" if kept overnight so plan to serve the
  same day it is prepared.
  
  




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Recipe ID 39812 (Apr 03, 2005)

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