Sweet Potato Pie with Cinnamon Whipped Cream

Either boil or roast the sweet potatoes until fork tender. (I roast them because it really brings out the sweetness in the sweet potatoes. I wash them and use a fork to poke the potatoes all over and wrap the potato in foil. Bake on a baking sheet at 400º for about 60 minutes or until fork tender.)

Preheat oven to 350º.

When the potatoes are cool enough to handle, peel the potatoes and place in a large bowl. Add butter and salt. Beat with a hand mixer until combined and smooth. Add the rest of the ingredients and beat until combined. The consistency should be smooth with no lumps. If you have a lot of lumps you can pass the pie filling through a fine sieve to remove any lumps and for a silkier texture. I’m usually lazy and pour the filling as is into the crust; it lends for a more “home-style” pie.

Evenly distribute the pie filling into the deep pie crusts. Place pies onto a baking sheet and place into the oven for about 50-65 minutes or until the pies are set and firm in the center. If your crust is browning too quickly, tent a piece of foil over the pie to protect the crust. Let pies cool. Serve as is (warm or cold) or with cinnamon whipped cream.

For the cinnamon whipped cream, in a large bowl add whipping cream, cinnamon and powdered sugar and beat with a hand mixer until soft peaks form. You want to start beating on a slower speed to prevent splashing and increase the speed as the cream begins to stiffen.

Serve a dollop of whipped cream with the sweet potatoe pie or pipe with a round tip (I used Wilton tip 1A) along the edge of the crust and put a large dollop in the center of the pie.