Sweet Potato Chiffon Pie

Recipe adapted from Emeril?s TV Dinners Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1998

Show: Emeril LiveEpisode: Emeril's Thanksgiving Feast

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
45 min
Level:
--
Yield:
8 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 45 min

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Ingredients

1 small box vanilla wafers
1/2 cup sugar
1/2 cup finely chopped pecans
1 stick butter, melted
1 1/2 cups egg nog
2 cups mashed sweet potatoes
3/4 cup light brown sugar
3 egg yolks
1/2 teaspoon cinnamon
Pinch nutmeg
Pinch salt
Pinch ginger
1 envelope unflavored gelatin
1 teaspoon pure vanilla extract
3 egg whites
2 cups sweetened whipped cream
Confectioners' sugar
8 sprigs fresh mint

Directions

Preheat the oven to 400 degrees F.

In a food processor, combine the vanilla wafers, 1/4 cup sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan. Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set.

In a saucepan, combine the eggnog, sweet potatoes, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly.

Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool.

Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue to beat until the peaks are stiff. Fold the egg whites into the sweet potato filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour.

Spread the whipped cream, evenly over the top of the pie.

Slice the pie into 8 pieces. Place a piece of the pie on each serving plate. Garnish with confectioners' sugar and a sprig of fresh mint.

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Comments & Reviews

recipe Sweet Potato Chiffon Pie
RUTH Seattle, WA 01-24-2007
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You'll never make pumpkin pie again!
Rated: 5 stars out of 5

This was EXTREMELY easy to prepare as sweet potatoes cook up faster and mash much creamier than pumpkin. The flavor is rich... and the crust is a good complement.Read more
recipe Sweet Potato Chiffon Pie
Angela Tecumseh, MI 08-31-2006
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Great way to use up some egg nog!
Rated: 5 stars out of 5

Fluffy and delicious.
recipe Sweet Potato Chiffon Pie
Sandra Siloam Springs, AR 04-10-2006
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Best pie ever
Rated: 5 stars out of 5

I made this pie six years ago and my husband raved about it ever since. I misplaced the recipe and now that i have found it... again, i plan on making this for him saturday when he comes home from the military.Read more
recipe Sweet Potato Chiffon Pie
suriname plantation, FL 11-28-2005
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a warm welcome
Rated: 5 stars out of 5

we tried this pie for thanksgiving...we don't celebrate christmas so we had too pick holidays that didn't take you too the... bank and that have true meaning..this pie said ..be thankful..be happy...it was great..BAM !Read more
recipe Sweet Potato Chiffon Pie
Jenn Guyton, GA 11-27-2005
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YUM!
Rated: 4 stars out of 5

This pie was so tasty! I loved it! I may have messed up adding the geletin, because mine was pretty watery, but we just... ate it from a bowl & it was very tasty!Read more
recipe Sweet Potato Chiffon Pie
Anonymous 11-24-2005
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Great Holiday recipe
Rated: 5 stars out of 5

So so good! I have never had sweet potatoe pie before and made this for thanksgiving. I loved it! I think the crust is... especially good and will definately make this again.Read more