Sweet Potato Pie with Maple Balsamic Whipped Cream

Ingredients:

For the Pie

• 2 Large Sweet Potatoes (around 2 lbs), peeled and cut into chunks
• 1 Cup Granulated Sugar
• 1/2 Cup Unsalted Butter, melted
• 2 Eggs
• 1 tsp Vanilla Extract
• 1/4 tsp Nutmeg, grated
• 1/2 tsp Cinnamon
• 1/4 tsp Salt
• 1 Cup Whole Milk
• 1 Unbaked Pie Crust (9 inches)

For the Maple Balsamic Whipped Cream

• 1 Cup Heavy Whipping Cream
• 2 tbsp Maple Balsamic Vinegar
• 2 tbsp Maple Syrup
• 1 tbsp Brown Sugar

For Garnish

• Butter Extra Virgin Olive Oil (EVOO) to drizzle

Instructions:

• Preheat your oven to 375°F (190°C).
• Place sweet potato chunks in a large pot and fill with water until they are covered.
• Bring to a boil and cook until tender, around 20-30 minutes.
• Once cooked, drain the water and allow them to cool.
• Mash the sweet potatoes in a large mixing bowl.
• Add the granulated sugar, melted butter, eggs, vanilla extract, nutmeg, cinnamon, and salt to the mashed sweet potatoes. Mix well to combine.
• Gradually add the milk, continuing to mix until the filling is smooth and well combined.
• Pour the sweet potato mixture into the unbaked pie crust.
• Place in the preheated oven and bake for about 45-55 minutes, or until a knife inserted into the center comes out clean.
• Let the pie cool to room temperature.
• In a large mixing bowl, whip the heavy cream until soft peaks form.
• Gradually add the maple syrup, maple balsamic vinegar, and sugar while continuing to whip until stiff peaks form.
• Once the pie is cool, dollop or pipe the whipped cream on top of the pie and sprinkle with brown sugar.
• Drizzle a little extra virgin olive oil over the whipped cream before serving, if desired.