Blue Ribbon Sweet Potato Pie - cooking recipe

Ingredients

1 (9 in) unbaked pie shell with 1 tsp cinnamon
1 lb fresh sweet potatoes or 1 (1 lb) can
2 eggs
1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
1 (14 1/2 oz) can evaporated milk
1 c very cold heavy cream

Preparation

Peel and dice sweet potatoes.
Place in saucepan with enough cold water to cover.
Bring to a boil.
Simmer 15 to 20 minutes or until tender.
Drain and mash.
If using canned sweet potatoes drain and mash.
Using an electric mixer, beat potatoes until smooth and set aside.
Beat eggs, brown sugar, salt, cinnamon, nutmeg, allspice and ginger, mixing well.
Add sweet potatoes, beating well to mix.
Slowly add evaporated milk, beating until smooth.
Pour custard into pastry shell.
Bake at 425\u00b0 for 15 minutes.
Reduce temperature to 325\u00b0 and bake for 40 minutes or until center is set.
Cool and chill.
Whip and spread cream on top of pie.