Title: Sweet Potato Pie Topped with Rum Whipped Cream
Categories: None
Yield: 8 servings

1 9-inch pre-made pie crust
1/4 tsp Cloves; ground
1/2 cup Sugar
1/4 tsp Allspice
1/4 cup Molasses
2 cup Pureed sweet potatoes
1 pn Salt
1 cup Half & Half
1 tb Lemon juice
2 cup Whipped cream
3 Eggs; separated
1 1/2 tsp Light rum or rum flavored
-syrup/substitute
1/2 tsp Cinnamon

Preheat the oven to 425F. 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 350F and bake until the custard is set
(about 35-40 minutes). Add rum (or rum flavoring) to the whipped cream.
Serve the pie garnished with the rum flavored whipped cream.

Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet
Connection >


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