Directions

1. Preheat oven to 350.
2. Crack open 1 egg. Use a egg separator to separate the yoke from the egg white because you will be using the egg white. Place the egg white into a small bowl and gently whisk.
3. Coat the inside of the pie crust with the egg white mixture using a cooking brush. Place the pie crust into the preheated over and heat for 5 minutes or until the crust is a little brown. Completing this step will ensure that your pie crust remains firm and crunchy.
4. Place sweet potatoes in a large pot and cover with cool water. Bring to a boil and boil for 40 minutes. Test the potatoes tenderness by poking with a fork.
5. Allow the potatoes to cool for about 15 minutes.
6. Peel off the skin.
7. Place peeled sweet potatoes in a bowl and break up with a fork or whisk.
8. Use a stand or hand mixer to blend the potatoes until they are a smooth and creamy consistency.
9. Add butter and mix to combine.
10. Add in white & brown sugar, evaporated milk, eggs, nutmeg, cinnamon, ginger, vanilla extract and lemon extract. Beat until the mixture is smooth.
11. Pour the mixture into the pie crust and bake for 45 minutes. Note: The pie will puff during the baking process but once removed from the oven it will sink in during the cooling process.
12. Remove from the oven and allow the pie to cool for 30 minutes. Next refrigerate the pie overnight to allow it to set.
13. Enjoy!! You can top it with some cool whip or enjoy it with your favorite ice-cream; or go both ways like I do, and enjoy it topped with cool whip and a scoop of your favorite ice-cream on the side.