by Hidemi Walsh (Plainfield IN)

Ingredients:

1/2 lb Sweet Potato
8 oz Cream Cheese, at room temperature
1 cup Whipping Cream
1/2 cup Brown Sugar
1/2 tablespoon Unflavored Gelatin
4 oz Ritz Cracker
4 tablespoons Butter

Directions:

1. Crush crackers in a Ziploc. Melt butter in a microwave and add to the Ziploc. Mix well. Transfer to the 9 inch pie pan and press the mixture into bottom and up the sides of the pan with hands.
2. In a bowl, combine gelatin and 1 tablespoon of water. Stir well.
3. Make filling. Peel and cut sweet potato into half inch cubes. Boil water in saucer pan, put sweet potatoes and cook until tender. Drain and puree in blender. Add sugar, cream cheese and whipping cream. Blend until well blended and smooth.
4. Heat gelatin in a microwave for 20-25 seconds or until gelatin is dissolved then add to the filling.
5. Pour the filling into the crust. Refrigerate for a couple of hours.