Sweet Potato Pie

RECIPE & PHOTOGRAPHY JENELLE MCCULLOCH

A velvety, spiced sweet potato filling in a buttery crust, crowned with whipped cream – a showstopper for any holiday table.

INGREDIENTS

1 9-inch pie crust (homemade or store-bought)

3 sweet potatoes, about 1 ¼ pounds (makes about 2 cups, mashed)

2 large eggs

½ cup brown sugar

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground or freshly grated nutmeg

¾ tsp salt

2 Tbsp unsalted butter, melted

1 ½ cups half-and-half cream

Whipped cream

INSTRUCTIONS
Preheat oven to 400°F. Place sweet potatoes on a baking sheet and bake for 20-30 minutes until soft. Let cool. Peel skin off each sweet potato. Tip: Sweet potatoes can be baked and cooled ahead of time.

Preheat oven to 350°F.

In a food processor, blend sweet potatoes until smooth. Add the eggs, brown sugar, spices, salt, unsalted butter and half-and-half. Blend until smooth.

Pour into an unbaked pie crust and bake for 50-60 minutes, or until the centre is set. Remove from oven.

Let cool completely.

Add whipped cream and serve. OH