Bourbon-Laced Sweet Potato Pie
Makes 8 servings
|1||pound (2 medium) sweet potatoes, peeled, cut into 1-inch chunks|
|3/4||cup packed brown sugar|
|1||teaspoon ground cinnamon|
|3/4||cup whipping cream|
|1/4||cup bourbon or whiskey|
|Pastry for 9-inch pie (or half of 15-ounce package refrigerated pastry crusts)|
|Sweetened whipped cream|
- Preheat oven to 350°F. Place sweet potatoes in saucepan; cover with water. Simmer until very tender, about 20 minutes. Drain well in colander; transfer to large bowl. Add butter; beat with electric mixer at medium speed until smooth. Add brown sugar, cinnamon and salt; beat until smooth. Beat in eggs one at a time. Beat in cream and bourbon.
- Line 9-inch pie plate (not deep-dish) with pastry; flute edges. Pour sweet potato mixture into crust. Bake 50 minutes or until knife inserted into center comes out clean. Transfer to wire rack; cool at least 1 hour before serving. Serve warm or at room temperature with whipped cream.
Pie may be cooled completely, covered and chilled up to 24 hours before serving. Let stand at room temperature at least 30 minutes before serving.
|Saturated Fat||9 g|
|Total Fat||20 g|
|Calories from Fat||49 %|
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