Georgia Lowcountry Sweet Potato Pie 2012 Amateur Sweet Potato Designed for 9/9.5 inch pan (deeper pans) Serves eight. CRUST 1 1/2 cups ginger snap crumbs 3-4 tablespoons butter, melted Mix all ingredients together and press mixture into a 9-inch pie plate. Bake in a 375 -degree oven for 8-10 minutes, or until brown. Allow to cool down to room temperature before filling. FILLING 8 oz cream cheese 2 cups sweet potato puree 3 eggs 1 1/2 teaspoons vanilla 1 stick melted butter 3 cups powdered sugar 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon nutmeg Mix sweet potato, cream cheese, eggs, butter, and vanilla until smooth. Add sugar and spices and blend with mixer. Pour in pie crust. Bake in a 350 degree oven for about 45 minutes. Begin checking after 40 minutes.. Pie is done when it is set in the center. Remove from heat and cool on a cooling rack. Chill pie for least four hours. CREAM TOPPING 2 1/2 cups heavy cream 6 oz white chocolate (broken into small pieces) Bring one cup of cream to a boil over medium heat. Add white chocolate and stir constantly until the chocolate is melted, and mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least four hours. In a large bowl, beat the rest of the cream with an electric mixer set on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Top pie. GARNISH Pecans, caramel sauce Top pie with praline pecans. Drizzle with caramel sauce, if desired. Decorate pie as desired.