 | Sweet Potato Pie with Boozy Banana Cream8 servings Adapted from Culinaria Magazine's Original Recipe |
| For the Sweet Potato Pie: | |
| • | 1 1/2 cup baked, mashed sweet potatoes, skins removed |
| • | 1 cup packed brown sugar |
| • | 3 eggs |
| • | 1/2 cup butter, melted |
| • | 1/3 cup evaporated milk |
| • | 1 tsp. ground nutmeg |
| • | 1 tsp. vanilla |
| • | 1 unbaked 9-inch pie crust |
| For the Boozy Banana Cream: | |
| • | 1/4 cup The Perfect Purée Banana Puree, thawed |
| • | 1/8 cup rum |
| • | 1 1/2 cup cold heavy cream |
| • | 1/4 oz. granulated sugar |
| Method for the Boozy Banana Cream: | |
| 1. | Whip heaving cream with granulated sugar until stiff peaks. |
| 2. | Add rum and fold in gently. |
| 3. | Add Banana puree by gently folding in with whipped cream. |
| 4. | Use immediately or place in refrigerator until needed for serving. |
| Method for the Sweet Potato Pie: | |
| 1. | Preheat oven to 425F. |
| 2. | Combine potatoes, sugar, eggs, butter, milk, nutmeg, and vanilla. Beat until smooth. |
| 3. | Pour the mixture into a pie crust and bake 45-50 minutes or until set in the center. |
| 4. | Once cooled, top pie with Boozy Banana Cream. Serve at room temperature. |