Thaw, Bake, and Set Aside:
1 deep dish pie crust, frozen
Bake; Peel; Place in Food Processor; Puree:
3 medium sweet potatoes
¼ cup unsalted butter
In another Mixing Bowl, Beat and Add to Potatoes:
½ cup sugar
Add to Potato Mixture; Mix Well:
¾ cup heavy cream
1 T. grated orange zest
1 t. ground cinnamon
½ t. freshly grated nutmeg
For the Topping; Toast at 325°F for 10 Minutes:
½ cup pecans, chopped
Add; Pulse in Food Processor:
1 8-oz. pkg. frozen cranberries, thawed
12 shortbread cookies
½ cup powdered sugar
Preheat oven to 400°F. Thaw, bake and set pie crust aside. Prick potatoes with a fork and bake until soft, about 1 hour. Remove from oven and let cool. Peel and place potatoes in food processor.
Add butter and pulse to puree.
In another mixing bowl, beat eggs and sugar, then add to potato mixture in food processor. Pulse to combine.
Add cream, orange zest, cinnamon, and nutmeg, blend well. Pour mixture into pre-baked pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the temperature to 325°F and bake until the pie is set but still jiggles slightly, about 40 minutes. Place pecans for topping on a baking sheet and bake for 10 minutes. Remove from oven and let cool. Thaw cranberries.
Pulse pecans, cranberries, cookies and sugar in food processor. Sprinkle over cooled pie and serve promptly.