- 1 pie shell
- 2-3 sweet potatoes (enough to yield one cup of cooked pulp)
- 6 oz. Morne Delice Nutmeg Syrup
- 1 egg (beaten frothy)
- 1 tbsp heavy cream
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
Peel and boil sweet potatos with a dash of salt, mash to pulp.
Combine all ingredients except 1 tablespoon of nutmeg syrup and pie shell in large mixing bowl. Beat for 2-3 minutes and set aside.
Brush pie shell with a tablespoon of nutmeg syrup.
Spoon sweet potato filling evenly into pie shell.
Sprinkle with cookie crumbs.
Bake in oven at 325˚ for about 1 1/2 hours. Cool and serve with Concord Cream.
