1 (0.25-ounce) envelope unflavored gelatin
¾ cup sugar, divided
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon nutmeg
2 large eggs, separated
¾ cup milk
1 cup mashed sweet potatoes
1 cup whipped cream
1 (10-inch) piecrust, baked
Whipped cream, for garnish
Toasted chopped pecans, for garnish
In a large saucepan combine the gelatin, ½ cup of the sugar, the salt, cinnamon, allspice, ginger, and nutmeg, stirring well. Beat the egg yolks slightly. Add the egg yolks, milk, and sweet potatoes to the saucepan. Cook over medium heat, stirring constantly, until the mixture boils and the gelatin dissolves. Remove from the heat and chill until partially set.
In a medium bowl beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Fold the beaten egg whites and the whipped cream into the sweet potato mixture. Spoon into the piecrust and chill until firm.
Serve with a dollop of whipped cream and toasted chopped pecans.
Makes 6 to 8 servings
Delilah Horsfield, Queen Mum
The Villages 1st Red Hatters,
The Villages, Florida