Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 9\" Premade Pie Crust |
| ½ cup | Sugar |
| ¼ cup | Molasses |
| 1 pinch | Salt |
| 1 tablespoon | Lemon Juice |
| 3 \N | Eggs; Separated |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Cloves; Ground |
| ¼ teaspoon | Allspice |
| 2 cups | Pureed Sweet Potatoes |
| 1 cup | Half & Half |
| \N \N | Whipped Cream |
| \N \N | Rum or Rum Flavoring |
From: Joel Ehrlich <Joel.Ehrlich@...> Date: Tue, 9 Jul 1996 11:34:47 -0800 Preheat the oven to 425 degrees. Place the pie crust in the pie pan.
Combine the sugar, molasses, salt, lemon juice, egg yolks and all the spices. Beat until smooth. Beat in the sweet potato puree and the half & half. Beat the egg whites until stiff peaks form. Fold the egg whites into the sweet potato mixture. Pour into the prepared pie shell. Bake for 10 minutes. Reduce the oven temperature to 350 degrees. Bake until the custard is set (35-40 minutes). Add rum or rum flavoring to taste to the whipped cream. Serve the pie garnished with the flavored whipped cream.
EAT-L Digest 9 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .