Sweet Potato Bourbon (Print Version)
# Ingredients:
01 -
1 premade all-butter pastry shell.
02 -
1 1/2 pounds of yam-like sweet potatoes.
03 -
2 tablespoons of room-temperature unsalted butter.
04 -
1 five-ounce can of evaporated milk.
05 -
Three big eggs.
06 -
Two egg yolks from large eggs.
07 -
1-2 tablespoons of bourbon (if desired).
08 -
2 tsp pure vanilla extract.
09 -
1/2 cup packed dark brown sugar.
10 -
A half cup of white sugar.
11 -
1 teaspoon ground cinnamon spice.
12 -
Half a teaspoon of ginger powder.
13 -
1/4 tsp freshly ground nutmeg.
14 -
A pinch (1/4 tsp) of ground allspice.
15 -
Just under 1/4 tsp kosher salt.
16 -
1 cup heavy cream for whipping.
17 -
1/4 cup confectioners’ sugar.
18 -
1-2 tbsp bourbon for flavor.
19 -
Half a teaspoon of vanilla liquid.
# Instructions:
01 -
Stretch dough into a 13-inch round. Pop it in a 9-inch pan, chill it for an hour. Bake with weights for 20ish minutes, pull the weights, and bake 10ish more. Let it cool down all the way.
02 -
Pierce potatoes and zap them in the microwave for 10 minutes. Scoop out the insides and toss them in a processor. Add butter, blend, then throw in milk, eggs, bourbon, and vanilla. Sprinkle in sugars and spices, blend till totally smooth.
03 -
Pour that smooth mixture into your crust. Bake around 50 minutes or until just the middle jiggles slightly. Let it sit for two hours to cool.
04 -
Whisk cream, powdered sugar, vanilla, and optional bourbon until stiff peaks form. Scoop over the pie when serving.
# Notes:
01 -
Skip the bourbon if you don't want it.
02 -
Plan ahead: it keeps for 48 hours.
03 -
Run yams through a sieve for extra smoothness.
04 -
Cover edges during blind-baking to avoid burning.
05 -
Great for parties and holidays.
06 -
Store leftovers in the fridge.