1. Prepare pastry shell, set aside. 2. Combine sweet potatoes, brown sugar, half and half, egg, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well. 3. Pour into pastry shell. 4. Bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool. 5. Drain pineapple, reserving 1/2 cup juice. 6. Pour reserved juice into small saucepan. 7. Add cornstarch, stir until dissolved. 8. Cook, stirring constantly, until thickened and translucent. 9. Stir in ginger and remaining 1/2 teaspoon vanilla 10. Cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple. 11. Garnish with whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
