Sweet potato pie with ganache montee

Blind bake the crust at 350F (180C) for 20 minutes with pie weights.

Remove the weights and bake 5 more minutes.

Cook the sweet potatoes in half and half flavored with star anise and nutmeg for about 20 minutes, until fork tender; drain and save the liquid.

For the ganache montee, add some of the hot sweet-potato half and half and more cream to melted white chocolate and blend; add softened gelatine and the remaining cold heavy cream, then spice to taste.

Refrigerate the ganache montee overnight before whipping.

In a food processor, mix the lukewarm sweet potatoes with cold butter, then add lemon zest, raw sugar, spices, eggs and the remaining half and half.

Fill the blind-baked tart shell (or a silicone mold without crust) and bake at 350F (180C) for 45 minutes. Cool completely.

Whip the ganache montee to medium peaks, pipe it over the pie with a large plain or open star tip.

Garnish as wished: lemon confit, pieces of marron glace, or lime, lemon or orange zest.