Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil until tender, peel, and mash sweet potatoes. mix sugar, salt, cinnamon, and nutmeg. add molasses and sweet potatoes; beat well. stir in half and half, egg yolks, and sherry. beat the egg whites until stiff, fold into mixture, and pour into the pie shell. put into a preheated 425 degree oven. reduce heat to 375 and bake about 35 minutes. the pie will be brown and set in the middle. serve warm or cold with whipped cream. ** if no alcohol is wanted, simply delete it from the recipe but the taste will be completely different.

Target recipe: combine all ingredients and mix well. pour into one extra large or 2 - 3 smaller pie crusts, depending on the size of your pan. do not overfill ! extra filling is easily cooked in a small oven proof dish along side the pies. notes: i use canned plain pumpkin but for the sweet potato variation i poke fresh ones with a fork and microwave until tender. i've only made the sweet potato pie once. cook time is 15 minutes at 450 degrees f. and then turn the oven down to 350 degrees f. for another half hour or until table knife inserted in center of pie comes out clean.