Cazuela Pie (Pumpkin, Sweet Potato And Coconut Milk) - cooking recipe

Ingredients

1 unbaked 10-inch pie shell
Filling
1 1/4 lbs sweet potatoes
1 cinnamon stick
2 -3 whole cloves
1 inch fresh ginger
1 pinch anise (optional)
2 cups pumpkin puree (or 1 15oz can)
2 eggs
2 tablespoons butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 tablespoons flour
1/2 teaspoon salt
1/2 cup coconut milk
Topping
1 cup heavy cream
3 tablespoons sugar

Preparation

Peel sweet potatoes and cut into chunks.
Place in shallow baking pan in 1/2 inch water.
Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
Cover with foil and bake at 350\u00b0F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
Remove sweet potatoes from baking pan and mash.
Process in blender until smooth.
Strain the baking liquid, discarding the solids.
Reserve 1/4 cup liquid, add fresh water if needed.
If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
Filling:
Beat together sweet potato and pumpkin purees until well blended.
Beat in eggs, melted butter and reserved spice liquid.
In separate bowl mix together the sugars, flour and salt.
Add the sugar-flour mix to the pumpkin and stir until well blended.
Blend in coconut milk.
Pour filling into prepared pie shell and bake at 350\u00b0F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
Let pie cool completely before topping.
Topping:
On high speed beat cream and sugar until high peak form.