VANILLA BOURBON SWEET POTATO PIE
This Sweet Potato Pie recipe is made with finely pureed sweet potatoes pecked with a pinch of spices and a liberal scrape of tiny little magical vanilla beans. A touch of Maker's Mark adds another note; all the better because it's a Southern one.
Provided by Kare for Kitchen Treaty
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Form unbaked pie crust into pie dish. Do something cool with the edge of the crust to make yourself feel better about not making the crust yourself. Oh wait, that was just me.
- Peel the sweet potatoes and cut each into 3 or 4 large chunks.
- Place potatoes in a large pan of boiling water. Boil for 20 - 25 minutes or until the potatoes are fork tender.
- With a slotted spoon, remove potato chunks from the water, letting as much water drain off the potatoes as possible. Place the chunks in a food processor.
- Process the cooked potato in the food processor until completely smooth.
- In a large bowl with a wire whisk, combine 2 1/2 cups of the puree, sugar, brown sugar, butter, eggs, milk, seeds from the vanilla bean, bourbon, salt, cinnamon, ginger and nutmeg.
- Pour filling into the pie crust.
- Bake at 350 degrees for about 50-60 minutes, or until the pie is set and a sharp knife inserted into the middle comes out clean.
- Let cool completely, then serve with a generous dollop of freshly whipped cream.
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