1 ¼ cups (300 mL) baked, mashed sweet potato or 1 can (540 mL) sweet potato, drained and mashed
½ cup (125 mL) firmly packed brown sugar
1 tsp (5 mL) cinnamon
½ tsp (2 mL) nutmeg
½ tsp (2 mL) powdered ginger
¼ tsp (1 mL) ground cloves
1– 13 oz (370 mL) can evaporated milk
1- 9 inch (23 cm) pie shell, unbaked
Brown Sugar Praline (recipe follows)
Whipped Cream, optional
Pre-heat oven to 400 °F (205 ° C)
In large mixing bowl, beat together eggs, sweet potato, sugar and spices. Stir in evaporated milk.
Pour into pie shell.
Bake on bottom rack of oven for 35 to 40 minutes or until knife inserted into the center, comes out clean. Reduce temperature to 350 °F for the last 10 minutes if crust is browning too fast.
Transfer to a wire rack and cool completely.
Garnish with Pecan Brown Sugar Praline. If desired, serve with whipped cream.
Pecan Brown Sugar Praline
½ cup (125 mL) packed brown sugar
½ cup (125 mL) pecans, coarsely chopped
2 tbsp (30 mL) butter, melted
Mix all 3 ingredients in medium bowl.
Sprinkle over cooled pie.
Broil until topping bubbles, about 2 - 3 minutes. Watch closely so praline does not burn.
Cool pie or serve at room temperature.
If desired, serve pie with whipped cream.
Makes 8-10 servings.
Carbohydrate: 41.8 g
Protein: 7.0 g
Fat: 15.0 g
Sodium: 189.0 mg
Fibre: 2.2 g