Sweet Potato Lemon Cream Pie
Cindy Rayno's delicious dessert is perfect for the holiday season.
1 (9-inch) unbaked pie crust*
Sweet Potato Filling:
2 large eggs, slight beaten
1 teaspoon cinnamon
2 cups cooked and mashed sweet potatoes
2/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1 1/3 cups half-and-half
Sour Cream Topping:
1 cup sour cream
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon peel
1/4 cup chopped pecans
- For Sweet Potato Filling: Mix all ingredients together. Pour mixture into pie crust. Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (175°C) and continue baking for 40 to 45 minutes or until inserted wooden pick comes out clean. Cool for 20 minutes.
- For Sour Cream Topping: Blend together sour cream mixture evenly over the pie. Bake 10 minutes more. Sprinkle top with chopped pecans. Serve warm or cold.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe provided courtesy of North Carolina Sweetpotato Commission.