Sweet Potato Pie - Recipe

     This is an awesome pie.  It is sweet but not too sweet.  It has a creamy sweet potato flavor that is immensely satisfying.  I garnish it with English clotted cream and candied ginger.  The combination of eating the pie with the cream and ginger makes such a heavenly trio that it makes you want to keep eating it that way for every bite!  My sister made the crust in the pictures below and placed cute little pre-baked cutouts after the pie was baked.  It worked well, because I could move them over to cut the pie.

Sweet Potato Pie

(Serves 8)

2 c. Sweet Potato boiled, peeled, and mashed
3/4 c. Light Brown Sugar
4 T. Unsalted Butter softened
3 Eggs
1/2 c. Heavy Cream
1/2 c. Milk
1/4 tsp. Salt
1 tsp. Ground Cinnamon
1/2 tsp. Freshly Grated Nutmeg
1/2 tsp. Ground Ginger
2 tsp. Vanilla
1 (9-inch) Pie Crust bottom uncooked
English Clotted Cream
Candied Ginger chopped

Preheat oven to 350 degrees Fahrenheit.  Place the sweet potato, brown sugar, and butter in a mixer and mix till the ingredients are incorporated.  Add the eggs one at a time, beating after each till incorporated.  Add the cream, milk, salt, cinnamon, nutmeg, ginger, and vanilla.  Beat until incorporated.  It may not be perfectly smooth. There may be some tiny sweet potato lumps, but that is alright.  It will be creamy and delicious.  Pour into an uncooked pie crust and bake for 1 hour 5 minutes until a thin knife inserted into the center comes out clean.  The center top should look like it is baked and similar in color to the sides.  The internal temperature in the center should also be above 160 degrees Fahrenheit.  Garnish with clotted cream and candied ginger.