Product: Granulated White Sugar

Why not mix it up this fall and replace pumpkin with delicious and healthy sweet potato? In this video, Erin shows us how it's done. Read on for the recipe.

Ingredients

Filling

• 3/4 cup (150 mL) milk
• 1/2 (125 mL) cup heavy cream
• 1/3 cup (75 mL) Redpath Granulated White sugar
• 2 large eggs
• 1/4 teaspoon (2 mL) salt
• 1/4 teaspoon (2 mL) freshly grated nutmeg
• 1/4 teaspoon (2 mL) ground cloves
• 1/4 teaspoon (2 mL) cinnamon
• 1/4 cup (50 mL) crystallized ginger

For whipped cream

• 5 tablespoons (75 mL) Redpath Granulated sugar
• 1/4 teaspoon (2 mL) cinnamon
• ½ tablespoon (8 mL) vanilla extract

Directions

Filling
Preheat oven to 400°F.
Bake your pie shell and let it cool.
Puncture the sweet potatoes in several places with a fork and place on your baking sheet. Bake them in the middle of the oven for 1 ¼ hrs or until very soft.

Once the potatoes have cooled enough to handle, halve them and scoop out the filling. Place the potato in your food processor and purée. Add milk, cream, sugar, eggs and salt until well mixed. Transfer the mix into a bowl.

Add some freshly grated nutmeg, your ground cloves and cinnamon. Thinly dice your crystallized ginger and add it to the mix. Pour mix into the pre-baked pie shell.
Bake in middle oven for about 40 minutes.

For whipped cream

In a large bowl, empty the contents of a heavy cream container. Add ½ tablespoon of vanilla extract. Add ¼ teaspoon cinnamon. With an electric hand mixer, whip the mixture until it is a desired consistency of whipped cream.