Sweet Potato Pie with Boozy Banana Cream

8 servings

Adapted from Culinaria Magazine's Original Recipe

For the Sweet Potato Pie:
•	1 1/2 cup baked, mashed sweet potatoes, skins removed
•	1 cup packed brown sugar
•	3 eggs
•	1/2 cup butter, melted
•	1/3 cup evaporated milk
•	1 tsp. ground nutmeg
•	1 tsp. vanilla
•	1 unbaked 9-inch pie crust

For the Boozy Banana Cream:
•	1/4 cup The Perfect Purée Banana Puree, thawed
•	1/8 cup rum
•	1 1/2 cup cold heavy cream
•	1/4 oz. granulated sugar

Method for the Boozy Banana Cream:
1.	Whip heaving cream with granulated sugar until stiff peaks.
2.	Add rum and fold in gently.
3.	Add Banana puree by gently folding in with whipped cream.
4.	Use immediately or place in refrigerator until needed for serving.

Method for the Sweet Potato Pie:
1.	Preheat oven to 425F.
2.	Combine potatoes, sugar, eggs, butter, milk, nutmeg, and vanilla. Beat until smooth.
3.	Pour the mixture into a pie crust and bake 45-50 minutes or until set in the center.
4.	Once cooled, top pie with Boozy Banana Cream. Serve at room temperature.

Using The Perfect Purée for: