Sweet Potato Pie (or Pumpkin Pie)

Ingredients:

1 refrigerated pie crust shell
2 cups lightly mashed, cooked sweet potatoes*
1can (15 ounces) solid-pack pumpkin
1can (14 ounces) sweetened condensed milk
3eggs
1/4cup (1/2 stick) butter, cut in small pieces
2teaspoons Chinese 5-spice powder
1-1/2teaspoons freshly grated lemon peel
Savory Whipped Cream Or substitute canned sweet potatoes.

Preparation:

1. Heat oven to 350°F. Allow pie shell to come to room temperature, then fit into 10-inch deep-dish pie plate.
2. Combine remaining ingredients in bowl of food processor fitted with steel blade; process until smooth.
3. Pour mixture into pie shell; place on cookie sheet to support weight of pie. Bake about 55 minutes or until puffed and knife inserted 1 inch from center comes out clean. Serve warm or at room temperature with Savory Whipped Cream.



Tip To create a decorative edge, cut shapes form additional sheet of refrigerated pie crust. Brush pie edge with water, then gently press on extra dough pieces. If edges brown too quickly in oven, cover with a strip of aluminum foil.
Tip For a more traditional sweet potato-marshmallow combination, serve marshmallow cream in place of savory whipped cream.