Sweet Potato Pie With Cinnamon Whipped Cream

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   ["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 400u00b0 for about 60 minutes or until fork tender.)", "Preheat oven to 350u00b0.", "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."]

* Per serving · 4 servings · Values may vary.

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