Sweet Potato Pie Recipe

Sweet Potato Filling

• 2 pounds sweet potatoes (about 5 small to medium)
• 2 tablespoons unsalted butter , softened
• 3 large eggs
• 2 egg yolks
• 1 cup granulated sugar
• 1/2 teaspoon fresh ground nutmeg
• 1/4 teaspoon table salt
• 2 - 3 tablespoons bourbon
• 1 tablespoon molasses (optional)
• 1 teaspoon vanilla extract
• 2/3 cup whole milk
• 1/4 cup packed dark brown sugar

Instructions

Heat oven to 350ºF degrees.

Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave (see illustrations below). Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. (If potatoes are too hot to handle comfortably, fold double layer of paper towels into quarters and use to hold potato half). Repeat with remaining sweet potatoes; you should have about 2 cups. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.

Whisk together eggs, yolks, sugar, nutmeg, and salt in medium bowl; stir in bourbon, molasses (if using), and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake about 45 minutes, until filling is set around edges but center jiggles slightly when shaken