A delicious alternative to pumpkin pie. Sweet potatoes are nutritious and naturally sweet.
For the filling:
2 cups mashed roasted sweet potato
1/2 cup 35% cream
1/3 cup packed brown sugar2 large eggs
2 tablespoons honey
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger
Whipped Cream:
1 1/2 cups 35% Cream
2 heaping tablespoons of powdered sugar.
Crust:
Your favourite pie crust recipe.
METHOD:
In a preheated 425 F. degree oven, roast 3 large washed and unpeeled sweet potatoes for approximately 1 hour. Continue to roast them until they are fork tender. Once they are cool, peel and mash .
Preheat oven to 350F.
In a large bowl, using a whisk, mix sweet potato, 1/2 cup of cream, brown sugar, eggs, honey, cinnamon, salt, nutmeg, and ground ginger. Pour into unbaked pie crust and bake for approximately 1 hour. Cool to room temperature before serving. Serve with a huge dollop fresh whipped cream.
To make Whipped Cream:
In a medium bowl, add cream and sugar. Using whisk attachments, whisk at high speed for approximately 2 minutes, until stiff peaks form.
TIPS:
1. Roasting sweet potatoes in their skins at a high heat, creates a natural caramelization and increases the sweetness of the potatoes. This allows you to cut back on the amount of sugar in a recipe.
2. Do not over beat whipped cream. If you over beat, it turns into butter.
