Name: Sweet Potato Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: Dessert Shells; Challenge Butter, Unsalted, European Style; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Value Corner Vanilla Flavor, Imitation; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Nutmeg, Organic, Ground; Badia Spices Cloves; McCormick® Ground Allspice; Dorot Gardens Crushed Ginger; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Sugar, Light Brown; Sweet Potato Souffle; Reddi-wip Dairy Topping Extra Creamy; Sante Candied Pecans

*If you would like to make your own chocolate tart shell, check out my recipe!

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Preheat your oven to 350 degrees
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Combine 8 tablespoons of room temperature unsalted butter, 2 large eggs, 1 tablespoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of all spice, 1/4 teaspoon of ginger, 1/4 teaspoon of salt, 1 cup of tightly packed light brown sugar and 2 cups of sweet potato puree in a food processor

Pulse until all of the ingredients are combined and smooth

Pour the filling into your tart shell and bake in a 350 degree oven for 45-50 minutes or until there is no more jiggle in the center of the pie

Transfer the tart pan onto a cooling rack and allow the sweet potato pie to come to room temperature

Cover the tart pan with foil and chill the sweet potato pie in the refrigerator for 2 hours

Garnish with spiced candied pecans and some brown sugar whipped cream