Sweet Potato Pie

Sweet potatoes are the most nutritious vegetable in the entire produce section of the super market. After I discovered that fact, I started cooking with them much more than with white potatoes. So, why not make dessert with this king of nutrition???

Sweet Potato Pie
makes 8 servings

1 pie shell - pre-baked until brown and set (make your own or use whatever store bought variety you like)

Preheat oven to 375F.

For the filling:

3 medium sweet potatoes (about 1 1/2 pounds) - roasted fork tender
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream (I use evaporated skim milk)
1/2 cup light brown sugar (I use Splenda brown sugar)
1/4 cup light corn syrup (I use grade B amber maple syrup)
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
pinch ground cloves

Peel sweet potatoes and mash lightly with a fork. Transfer to food processor with butter and process until smooth. Add remaining ingredients, pulse to combine. Pour filling into pre-baked crust and bake until set, about 20 minutes. Remove from oven and cool on a rack.

Serve with freshly whipped cream. For a special treat, when whipping the cream add a tablespoon of bourbon or rum for flavor in addition to the normal vanilla and sugar.