• 2 cups cooked and peel sweet potatoes, mashed
• 1 cup sugar
• ¼ teaspoon salt
• 1 egg plus 1 egg white, slightly beaten
• 1 cup half-and-half
• 2 teaspoons vanilla extract
• ½ teaspoon nutmeg
• ½ teaspoon ground cinnamon
• ¼ cup (½ stick) melted butter
• pie dough for a 9-inch pie pan
• Whipped cream, for topping

 Directions

Preheat the oven to 350^oF.

Roll out pie dough to fit pie pan or use pre-made pie dough. Press the dough down along the sides and bottom of the pan. Pinch and crimp the edges together to make a pattern. Place into the refrigerator until ready to fill.

Filling: Into a mixing bowl, place the sugar, salt, egg, half and half, vanilla extract, nutmeg and ground cinnamon. Mix on low speed until incorporated. Add the sweet potatoes and melted butter. Mix for at least one minute. Pour the mixture into the pie shell. Brush the edge of the pie shell with a beaten egg white. Transfer the pie to the oven. Bake until the pie is set but still jiggles slightly, 50 to 60 minutes. Remove from the oven and allow it to cool.

Cut into slices and serve each piece with a dollop of whipped cream.