Ingredients:
1 9 inch pie shell, unbaked
2 cups mashed, cooked sweet potatoes
2/3 cup firmly packed brown sugar
1/4 cup half-and-half
1 eggs, beaten
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (15 1/4 ounce) cans sliced pineapple, , in its own juice,undrained
1 teaspoon cornstarch
1 teaspoon minced candied ginger
Directions:
Prepare pastry shell, set aside.
Combine sweet potatoes, brown sugar, half and half, egg, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well.
Pour into pastry shell.
Bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool.
Drain pineapple, reserving 1/2 cup juice.
Pour reserved juice into small saucepan.
Add cornstarch, stir until dissolved.
Cook, stirring constantly, until thickened and translucent.
Stir in ginger and remaining 1/2 teaspoon vanilla
Cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple.
Garnish with whipped cream.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.