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Prep; 35 minutes plus chilling and cooling
Bake; about 1 hour 5 minutes
Baked Pie Shell
3 medium sweet potatoes (2 pounds), peeled and cut into 1 1/2-inch chunks
2 tablespoons butter or margarine
1 cup half-and half or light cream
1/2 cup sugar
1/3 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/6 teaspoon ground nutmeg
3 large eggs
Whipped cream for garnish
Prepare baked pie shell as recipe directs, but reduce baking time without pie weights to 10 to 12 minutes. Cool on wire rack. Preheat oven to 375 degrees. In 3-quart saucepan, combine sweet potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 18 minutes or until potatoes are fork-tender. Drain well. In large bowl, with potato masher, mash sweet potatoes with butter until almost smooth. With wire whisk, mix in half-and-half, sugar, maple syrup, salt, cinnamon, nutmeg, then eggs until blended. Spoon filling into cooled pie shell. Bake pie 40 to 45 minutes or until filling is just set in center. If necessary, cover edge of crust with foil during last 20 minutes of baking to prevent overbrowning. Cool pie completely on wire rack to serve at room temperature, or cool slightly, then cover and refrigerate to serve cold later. Garnish with whipped cream.