Sweet Potato Pie

Ingredients

2 pounds sweet potatoes
2 tablespoons unsalted butter, softened
1 cup (7 ounces) granulated sugar
3 large eggs plus 2 large yolks
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
2–3 tablespoons bourbon
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
2⁄3 cup whole milk
1⁄4 cup packed (1-3⁄4 ounces) dark brown sugar
1 recipe CLASSIC SINGLE-CRUST PIE DOUGH , partially baked and still warm

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Poke each potato several times with paring knife over entire surface. Place potatoes on paper towel–lined plate and microwave until tender but not mushy, about 10 minutes, flipping potatoes halfway through cooking. Hold potato with potholder or kitchen towel and peel with paring knife; transfer to large bowl and discard skin. Repeat with remaining potatoes (you should have about 2 cups). While potatoes are still hot, add butter and mash with potato masher until just few small potato lumps remain.
Whisk granulated sugar, eggs, egg yolks, nutmeg, and salt together in medium bowl; stir in bourbon, molasses, if using, and vanilla, then whisk in milk. Gradually add egg mixture to mashed sweet potato mixture, whisking gently to combine.
Sprinkle bottom of warm prebaked pie crust evenly with brown sugar, then pour sweet potato mixture on top. Bake pie until edges are set but center jiggles slightly when shaken, about 45 minutes. Let pie cool pie on wire rack to room temperature, about 4 hours. Serve.

Sweet Potato Pie

Ingredients

Instructions

Tags

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