Recipe: Sweet Chiffon Pie

Feb 3, 2011

Servings: ‚Äč8


  • 1 ½ cups dialyzed mashed sweet potatoes*
  • 2 Tbsp. margarine or butter, softened
  • 1 envelope unflavored gelatin
  • 1/3 cup light corn syrup
  • 1/2 cup white sugar
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp nutmeg
  • 3/4 cup milk
  • 1/4 cup white sugar
  • 2 large eggs, separated
  • 1 baked, 9 inch pie shell, cooled
  • 2 tsp. grated lemon peel (optional)


Cook dialyzed sweet potatoes, drain well and mash. In a 3-quart metal mixing bowl, stir together gelatin, sugar and spices. Stir in milk. Beat in egg yolks and margarine. Mix in sweet potatoes and corn syrup. Place bowl over saucepan of boiling water and cook 15 minutes, stirring constantly until mixture is hot and sugar has dissolved. Remove from heat and chill 2 hours until mixture mounds when dropped from spoon. In medium-sized bowl, beat egg whites until soft peaks form. Beat in ¼ cup sugar, 2 tablespoons at a time. Fold beaten whites into cool potato mixture. Spread in pie shell. Chill several hours or up to 2 days. Serving suggestion: top with whipped cream or whipped topping.

*Dialyzed sweet potatoes contain less potassium than regular sweet potatoes. To dialyze sweet potatoes: Peel and eye fresh sweet potatoes, place them into cold water so they won’t darken. Slice sweet potatoes 1/8 inch thick. Rinse in warm water a few seconds. Soak for a minimum of 2 hours in warm water. Rinse under warm water again for a few seconds. Cook for 5 minutes, but with 5 times the amount of water to the amount of vegetables.

Nutrient Analysis per 1/8 of pie
Calories 335
Phosphorus 85 mg
Potassium 160 mg
Protein 5.5 g
Sodium 195 mg

Categories: Recipes