Creole sweet potato pie
Instructions:
-
In the South, sweet potatoes were used more often than pumpkin in a pie. The pie is similar in texture to a pumpkin pie. The flavor addition of bourbon is classic, but you can leave it out if you choose.
- 1⁄2 cup sugar;
- 1 teaspoon cinnamon;
- 1⁄2 teaspoon allspice;
- 1⁄2 teaspoon nutmeg;
- 1⁄2 teaspoon salt;
- One 25-ounce can sweet potatoes, mashed (about 11⁄2 cups);
- 2 eggs, lightly beaten;
- 1⁄2 cup light cream or half-and-half;
- 2 tablespoons melted butter;
- 1⁄4 cup bourbon (optional);
- 1 unbaked 9-inch pie shell;
- Pecan halves;
- Lightly sweetened whipped cream.
- Preheat oven to 400 F.
- In large mixing bowl, combine the sugar, cinnamon, allspice, nutmeg, salt, sweet potatoes, and eggs, beating until blended. Stir in the cream, butter, and bourbon, if desired. Turn mixture into the pie shell. Arrange pecan halves around the edge. Bake 40 minutes, or until a knife inserted in the center comes out clean. Serve warm or cooled to room temperature, topped with whipped cream.