Crown Royal Maple Sweet Potato Pie, 11/1/12

Chef Mark Abernathy

Loca Luna & Red Door Restaurant


Pie Crust

You can make your own flaky crust or use frozen crust sheets. Crush 1/2 cup of pecans and mash into the bottom of the crust before filling.

Pie Filling{}{}{}{}

{}{}{} 4 - 5{} 8-ounce sweet potatoes{}{}{}

3/4 cup dark brown sugar

3 large eggs

2 tablespoons Crown Royal Maple

1/2 cup heavy cream

1/2 tsp Ground Cinnamon


Pre heat oven to 325{}

Prick the sweet potatoes all over with a fork and cook in a microwave at the

high power for 10 minutes, until just softened. Transfer the sweet potatoes to the oven and roast for about 15 minutes longer, until soft.


Transfer the sweet potato to the food processor and puree until smooth. Add brown sugar, eggs and Crown Royal Maple and process until blended. Add the cinnamon and heavy cream, process until incorporated. Pour the filling into the crust and bake for about 50 minutes, until set and the top looks dry.{} Let the pie cool completely & top each slice with Crown Royal Maple whipped cream and crushed toasted pecans.


Crown Royal Maple Whipped Cream


1 cup heavy whipping cream

2 Tablespoons sugar

1 1/2 Tablespoons Crown Royal Maple


In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in Crown Royal Maple. Chill until ready to serve.