Pies: Sweet Potato 14 by Recipe Cottage

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	Sweet Potato 14

		Sweet Potato Pie 4 medium sweet potatoes, peeled and quartered 1/4 cup sugar 1/4 cup firmly packed brown sugar 1/4 cup butter, melted 3/4 cup half-and-half 3 eggs, slightly beaten 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon grated lemon zest 1 prepared single-crust pie pastry 1 cup crushed corn flakes 1/2 cup chopped pecans 1/3 cup firmly packed brown sugar 1/4 cup butter, melted Place the sweet potatoes in a 4-quart saucepan and cover with water. Cook over high heat until the water comes to a full boil, 6 to 8 minutes. Reduce heat to medium-high. Continue cooking until the sweet potatoes are fork- tender, 12 to 18 minutes. Drain and mash. Heat the oven to 375 degrees. In a large mixer bowl, place 3 cups mashed sweet potatoes. Add all the remaining filling ingredients. Beat at low speed, scraping the bowl often, until well mixed, 1 to 2 minutes. Line a 9-inch pie pan with the pastry. Crimp or flute the crust. Pour the filling into the prepared pie shell. In a small bowl, combine all the topping ingredients. Stir with a fork until well mixed. Sprinkle the topping mixture evenly over the filling. Cover the edge of the crust with a 2-inch strip of foil. Bake 30 minutes and remove the foil. Continue baking 35 to 45 minutes or until the filling is set and knife inserted in the center comes out clean. {If the pecans are browning too quickly, cover the top of the pie with foil.} Cool the pie on a rack at room temperature at least 1 hour before slicing. Cut into wedges and serve with sweetened whipped cream. Store leftovers in the refrigerator.