Bake sweet potatoes @ 350 until soft. Remove and cool. Using a fork poke holes in pie shell to prevent bubbles, Pre bake pie shell for 5 minutes Peel skin and thoroughly mash potatoes. Make them as smooth as possible. Add zest, juice and molasses. Mix thoroughly. Separate eggs. Whip egg whites until stiff peaks are achieved. Fold egg yolks into potato mixture, gently add egg whites and fold until just incorporated, do not over mix. Place mixture into pie shell and bake for 30- 40 minutes. Remove and serve immediately.
You may mix toasted pecan pieces over the top or into pie mixture as desired. Or you may mix in crisp, finely chopped country ham to add another tasty dimension to this recipe.
Nancy and Tim Bass - Sunburst Tomato