Ledson Winery & Vineyards

Sweet Potato Pie with Cinnamon Whipped Cream
paired with our Russian River 'Old Vine' Zinfandel

Ingredients
19 oz. sweet potatoes, peeled, cubed & steamed
1 ¼ cup plain yogurt
¾ cup brown sugar, packed
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
5 egg yolks
¼ tsp. Kosher salt
25 miniature tartlet shells
½ cup heavy cream
½ tsp. ground cinnamon

Directions
Preheat the oven to 350 degrees. Steam the sweet potato and put through a food mill while warm. Add the yogurt, brown sugar, yolks, spices and salt and stir to combine. Fill the tartlet shells and place in the oven for about 12 minutes or until the filling has set. Remove from the oven and let cool. Whip the heavy cream and fold in the cinnamon. Garnish the pies with the whipped cream. Makes 25 bite-sized pies.