A southern classic, sweet potato pie, served with velvety chantilly cream.

Sweet Potato Pie with Chantilly Cream

5 medium sweet potatoes
1 cup pure maple syrup
3 large eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (9-inch) unbaked pie crust
1 cup whipping cream
1 teaspoon granulated sugar
1/2 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C).
2. Bring a large saucepan of water to a boil. Add whole, unpeeled sweet potatoes and cook until tender, about 30 minutes. Drain and cool potatoes, then peel and mash them. (You should have about 2 cups of mashed sweet potato.)
3. Combine sweet potato with maple syrup, eggs, cinnamon, ginger, nutmeg and cloves; stir until smooth. Pour into the unbaked pie shell.
4. Bake for 40 to 45 minutes, until filling is set and crust is golden brown. Set aside to cool.
5. Before serving, combine cream with sugar and vanilla. Whisk until thick but not stiff -- chantilly cream should be soft and barely able to hold its shape. Serve wedges of pie with chantilly cream on top.

Makes 8 servings.