By Chef Tiffany Gray, A Little Bit of Heaven
- 1 lb. Japanese sweet potatoes
- 1/2 cup unsalted butter (softened)
- 1/2 cup of coconut milk
- 2 eggs
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1 tsp. rum vanilla extract
- 1 9-inch unbaked piecrust
- 2 Tbsp. agave nectar
Boil whole sweet potatoes for 40–50 minutes, or until done. Run cold water over sweet potatoes and remove skin. Break apart sweet potatoes in a bowl. Add butter and mix well with mixer. Stir in agave, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 for 55–60 minutes, or until toothpick comes out clean.
Please clarify the quantity of the cinnamon. 1/2 of what?
Thanks for pointing that out. We got confirmation from the chef that it is 1/2 teaspoon and the posted recipe has been updated to reflect that.