Sweet Potato Pie

I know that I wanted to make some kind of pie for Thanksgiving. I just didn't know what kind of pie. I've never really made a real pie before, not counting the quick pies just made from pudding and milk and poured into a pie crust.

Since this was my first one, it wasn't perfect, but it was pretty good for my first try. I did use an already made pie crust, so next time I think I'll just make one from scratch. Me and my mom didn't like it, but my dad loved it! He ate the whole pie (except for one slice) all by himself! I think that's a good sign :) The only problem with this recipe, was that it was a little bit too sweet and a little watery. Next time I'll add less sugar and milk.

Sweet Potato Pie
adapted from Food Network

Ingredients
2 cups peeled, cooked sweet potatoes
2/3 cup granulated sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup milk
9-inch unbaked pie crust
3 eggs whites
1/4 cup sugar

Directions
Preheat the oven to 350 Degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 2/3 cup sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake 35-45 minutes, or until a knife inserted in center comes out clean. Place the pie on a cooling rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10-12 minutes or until delicately browned. Cool and serve.