Lady E's Sweet Potato Holiday Pie.

For me, the fun of cooking is creating new recipes from unexpected places. This recipe is an idea I had one Sunday afternoon taste testing combination of flavors. Love the creamy sweetness of sweet potatoes paired with the tart and tangy taste of cranberries. So, voila...heres my twist on an old family favorite.

My Holiday Sweet Potato Cranberry Pie is delicious as declared by taste tester two years in a row. Now, I have to confess, this recipe is not quick, but if you take each step one at a time, it's easy as pie!

Heres the ingrediants.

Pie filling:

4 =5 Sweet Potatos or Yams. Whichever you prefer.

 1 egg

1 Cup of heavy cream

1 Cup Baker's Sugar

1 Cup dark brown sugar
1Tbs vanilla
1/2 teaspoon of orange zest
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated nutmeg

Cranberry jelly layer:

1 bag of fresh cranberries

1 cup of water

1 cup of Baker's Sugar

1/2 tablespoon of lemon zest

Whip Cream Topping
1 cup heavy cream
1 tablespoon vanilla
3 tablespoons of confectioners sugar

Pastry shell

Use your favorite pastry shell recipe or use store bought pie shells. Pre bake until golden brown.

Start by roasting the sweet potatoes or yams in a 400 degree oven. Roast the potatos until tenderabout 1 hour. Once out of the oven place them in a glass bowl and wrap with plastic wrap. The steam will make it easier to remove the skin. Once the potatoes are cool take a pairing knife and remove the outter skin and scoop out the inside.

Place the potaotes in the stand mixer bowl and add the sugar, zest and spices. On low pour in the egg and milk. The potaoes will take on a creamy texture. Stop the mixer and taste. Pour the sweet potato mixture into a semi cooked pie shell. Baked for 30 minutes at 375 degrees until pie is done.

Next make the cranberry jelly. If the cranberries are fresh cook as instructed on the bag along with lemon zest. Cook until all the berries are popped. Let cool to room temperature. Once, the cooked berries are cooled place them  in a food processor and mix until a pulp is created. Shift the juice to remove any seeds. What is left is pure cranberry jam. Spread cranberry jam over the cooked pie and set in refrigerator to set. Approzimately 30 minutes.