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Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside. Preheat oven to 350°. Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired. Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.
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Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space