Bourbon Laced Sweet Potato Pie
Source of Recipe
"Nana" to Bubbe & Alex
1/2 pkg. (15 oz.) Pillsbury refrigerated pastry crusts, (9" pie)
1 lb. (2 medium) sweet potatoes, peeled, cut into 1" chunks
2 TB butter
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
2 eggs
3/4 cup whipping cream
1/4 cup bourbon or whiskey or rum
Sweetened whipped cream for serving
1. Preheat oven to 350° F. Place sweet potatoes in saucepan and cover
with water; simmer until very tender, about 20 minutes. Drain well in
colander; transfer to large bowl of electric mixer. Add butter; beat
at medium speed until potatoes are puréed. Add brown sugar, cinnamon
and salt; beat until smooth. Beat in eggs one at a time. Beat in cream
and bourbon.
2. Line a 9" pie plate (not deep-dish) with pastry; flute edges
attractively. Pour sweet potato mixture into pie plate. Place pie pan
on a 10" x 15" jelly roll baking pan. Place in the oven and bake 50
minutes or until a knife inserted in center comes out clean. Transfer
to wire cooling rack; cool at least 1 hour or more before serving.
Serve warm or at room temperature with whipped cream.
Tip:
Pie may be cooled completely, covered and chilled up to 24 hours
before serving. Let stand at room temperature at least 30 minute
before serving.
Makes 8 servings.
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