A delicious creamy pie with subtle tastes of caramel and spices. When I tasted it I understand why it is a more popular pie than pumpkin pie in the United States.
Servings: 6
Set oven rack in lower third of the oven. Preheat oven at 425 °F (220 °C).
In a medium bowl, mix brown sugar, salt, cinnamon and nutmeg. Mix in eggs, corn syrup and vanilla and beat until well blended. Gradually add potato puree and cream and stir until well blended.
Pour the sweet potato mixure into the crust and bake 15 Minutes, reduce heat at 375 °F(190 °C) and cook 30 Minutes; the pie is ready when it giggles lightly in the center when shaken.
Cool completely before serving. This pie can be refrigerated for 3 days but cannot be frozen.
Ingredients
Directions
Set oven rack in lower third of the oven. Preheat oven at 425 °F (220 °C).
In a medium bowl, mix brown sugar, salt, cinnamon and nutmeg. Mix in eggs, corn syrup and vanilla and beat until well blended. Gradually add potato puree and cream and stir until well blended.
Pour the sweet potato mixure into the crust and bake 15 Minutes, reduce heat at 375 °F(190 °C) and cook 30 Minutes; the pie is ready when it giggles lightly in the center when shaken.
Cool completely before serving. This pie can be refrigerated for 3 days but cannot be frozen.
