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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine, softened |
1 cup sugar |
1/4 teaspoon salt |
3 eggs, separated |
3 tablespoons lemon juice |
1 tablespoon grated orange rind |
1/2 teaspoon ground nutmeg |
3 large sweet potatoes, cooked and mashed |
1 cup half-and-half |
1 unbaked (9-inch) pastry shell |
1/4 cup butter or margarine, melted |
1/4 cup firmly packed dark brown sugar |
3/4 cup chopped pecans |
Directions:
1. Combine 1/4 cup butter, 1 cup sugar, salt, and egg yolks in a large mixing bowl; beat well. Add lemon juice, orange rind, nutmeg, potatoes, and half-and-half; beat until well blended. Beat egg whites (at room temperature) until stiff peaks form. Fold into sweet potato mixture. Pour filling into pastry shell.
2. Combine 1/4 cup melted butter, brown sugar, and pecans; mix well. Sprinkle pecan mixture evenly over top of filling. Bake at 425° for 10 minutes. Reduce heat to 350°; bake an additional 30 minutes or until a knife inserted in center comes out clean. Cool before serving.
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