Try Cindy Rayno's delicious dessert and let its sweet taste help you celebrate the holiday season.

Sweet Potato Lemon Cream Pie

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 Layer:

1 cup sour cream

2 tablespoons packed brown sugar

1 tablespoon lemon juice

1/2 teaspoon finely grated lemon peel

1 (9-inch) pie shell

1/4 cup chopped pecans

1. Mix first seven ingredients together. Pour mixture into pie shell. Bake 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 toothpick comes out clean. Cool for 20 minutes.
2. For topping, blend together sour cream mixture evenly over the pie. Bake 10 minutes more. Sprinkle top with chopped pecans. Serve warm or cold.

Makes 6 servings.

Recipe provided courtesy of North Carolina Sweetpotato Commission.