Sweet potato pie topped with rum whipped cream
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9-inch pre-made pie crust | |
| ¼ | teaspoon | Cloves; ground |
| ½ | cup | Sugar |
| ¼ | teaspoon | Allspice |
| ¼ | cup | Molasses |
| 2 | cups | Pureed sweet potatoes |
| 1 | pinch | Salt |
| 1 | cup | Half & Half |
| 1 | tablespoon | Lemon juice |
| 2 | cups | Whipped cream |
| 3 | Eggs; separated | |
| 1½ | teaspoon | Light rum or rum flavored syrup/substitute |
| ½ | teaspoon | Cinnamon |
Directions
Cost: $ - Preparation Time: 20 minutes Difficulty Level: 3 - Servings: 8 (one 9-inch pie) 1. Preheat the oven to 425F.
2. Place the pie crust in the pie pan.
3. Combine the sugar, molasses, salt, lemon juice, egg yolks and all the spices; beat until smooth.
4. Beat in the sweet potato puree and the Half & Half.
5. Beat the egg whites until stiff peaks form. Fold the egg whites into the sweet potato mixture. Pour into the prepared pie shell.
6. Bake for 10 minutes.
7. Reduce the oven temperature to 350F and bake until the custard is set (about 35-40 minutes).
8. Add rum (or rum flavoring) to the whipped cream.
9. Serve the pie garnished with the rum flavored whipped cream.
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp-mailing-list@...> on Nov 16, 1998, converted by MM_Buster v2.0l.