Category: Desserts - Pies, Tarts, Turnovers & Pastries

  Date Posted: 10/3/2009

  Author: {Unknown}

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  Prep Time:

  Total Time:

  Serves: makes 1 nine inch pie

4  medium sweet potatoes
3  large eggs, lightly beaten
1/3 cup sugar
1 tsp. grated lemon zest
3/4 tsp  ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 1/2 cups light cream
4 Tbsp.  (1/2 stick) unsalted butter, melted and cooled
9 inch pre baked pie crust
whipped cream, for serving (optional)

1. Preheat oven to 400 deg. Pierce potatoes several times with the tines of a fork. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, and place flesh in a medium bowl. Mash well set aside to cool.

2. In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt, until well combined. Whisk in cream.

3. Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 45 to 50 minutes. Cool completely before slicing. Serve topped with whipped cream.

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