Sweet Potato Chiffon Pie

1. 1

   Soften gelatin in 1/4 cup milk; set aside.

2. 2

   Combine remaining 1 cup milk, egg yolks, sugar, cinnamon, sweet potatoes, and raisins in top of a double boiler, mixing well. Bring water in bottom of double boiler to a boil. Cook, stirring constantly, 10 minutes or until thickened. Remove from heat, and add gelatin mixture; stir well. Chill until slightly thickened.

3. 3

   Beat egg whites (at room temperature) until soft peaks form. Gently fold into sweet potato mixture. Spoon filling into pastry shell. Chill. Garnish with whipped cream before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.