Page 49 - Harnett Life Fall 2019

Cinnamon Honey Buttercream

Frosting

Ingredients

• 12 ounces, weight (3 sticks) unsalted butter, room temperature
• 1 1/2 teaspoon ground cinnamon
• 3/4 teaspoon salt*
• 2 1/2 cups confectioners’ sugar
• 1/4 cup honey

Beat butter a few minutes on high until fluffy, scraping down bowl as needed. Beat in cin-
namon and salt until smooth. Add confectioners’ sugar a little at a time, stopping to scrape
bowl down as needed. Stream in honey, scraping down bowl as needed. Once all ingredients
are incorporated, beat on high speed for 1-2 minutes until fluffy.

Sweet Potato Pie

Ingredients Directions
• Place sweet potatoes in a medium saucepan; add
• 2 medium sweet potatoes (about 1-1/2 pounds), water to cover. Bring to a boil. Reduce heat; cook,
peeled and cubed uncovered, until tender, 13-15 minutes. Drain pota-
• 1/3 cup butter, softened toes; return to pan. Mash until very smooth; cool to
• 1/2 cup sugar room temperature.
• 2 large eggs at room temperature, lightly beaten • In a bowl, cream butter and sugar. Add eggs; mix
• 3/4 cup evaporated milk well. Add milk, two cups mashed sweet potatoes, va-
• 1 teaspoon vanilla extract nilla, cinnamon, nutmeg and salt; mix well. Pour into
• 1/2 teaspoon ground cinnamon pie shell. Bake at 425° for 15 minutes. Reduce heat to
• 1/2 teaspoon ground nutmeg 350°; bake until set or a knife inserted in the center
• 1/4 teaspoon salt comes out clean, about 35-40 minutes longer. Cool.
• 1 unbaked pastry shell (9 inches) Store in refrigerator.