A Spoon Full of Lovin'

2 Large sweet potatoes

3/4 Cup sugar

2 Large eggs

4 Tbls. (1/2 stick) butter, softened

1/4 Cup whipping cream

1 Tsp. vanilla extract

1/2 Tsp. ground cinnamon

1/2 Tsp. ground nutmeg

Pinch salt

1 Unbaked 9″ graham cracker crust pie shell

DIRECTIONS

Preheat oven to 400 degrees.  Clean and dry sweet potatoes. Poke a few holes in potatoes with a toothpick. Spray each potato with cooking spray. Place each potato on a piece of aluminum foil and curl the edges of the foil up so juices won’t spill over into oven.  Bake potatoes for about an hour or until a toothpick can be easily inserted into potato.  Take the potatoes out of the oven and let them cool. Lower oven to 300 degrees.

When the potatoes are cool enough to handle, peel them and cut the potatoes into small pieces. Put potatoes a large mixing bowl. Add 1/2 cup of the sugar, as well as the eggs, butter, whipping cream, vanilla, cinnamon, nutmeg and salt. Using a hand held mixer, blend until smooth. 

Pour the mixture into the graham cracker crust pie shell and sprinkle with the remaining 1/4 cup sugar. 

Bake at 300 degrees for about an hour or until a toothpick comes out clean. Cool before serving.

You can easily make whipped cream for the sweet potato pie by using up left over whipping cream. Simply put the whipping cream into a bowl, add a couple drops of vanilla and a little confectioner’s sugar. With the hand held mixer, beat until the peaks are stiff.