Ingredients
2
lb dark-orange sweet potatoes (2 medium)
1/2
cup packed brown sugar
2
eggs
1
cup half-and-half
2
tablespoons bourbon
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon salt
1
Immaculate Baking Co.™ refrigerated ready-to-bake pie crust (from 15-oz box), softened as directed on box
1
cup cold heavy whipping cream
3
tablespoons powdered sugar
1
tablespoon bourbon
1/2
teaspoon vanilla
Preparation
Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.
