• 2 to 3 sweet potatoes (enough to yield one cup of cooked pulp)
• 6 oz Morne Delice Nutmeg Syrup
• 1 egg vigorously beaten until frothy
• 1 Tbsp heavy cream
• 1 Tbsp unsalted butter, softened
• 1 Tbsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• Cookie crumbs

1. Peel, boil and salt sweet potatoes.
2. Combine all ingredients in a mixing bowl. Beat for two to three minutes and set aside.
3. Brush pie with a tablespoon of Morne Delice Nutmeg Syrup.
4. Spoon sweet potato filling evenly into pie shell. Sprinkle with cookie crumbs.
5. Bake in oven at 325° for about 1 1/2 hours.
6. Cool and serve with Concord Cream.

(SassaFras)