This is my spin on a delicious, southern dessert. Oh, my goodness, It goes so well with the traditional country ham on beaten biscuits served at your Derby party! It's also a great way to make the most of last year's garden bounty.
Scrub sweet potatoes well; wrap with aluminum foil; place on baking sheet.
Bake at 450ºF for 1 hour; remove from oven when fork tender; allow to cool for 20 to 30 minutes.
Prepare or thaw pie shell and place, in pie pan, on a rimmed baking sheet.
In small bowl, combine sugar, salt and spices; set aside.
Place oven rack in middle position and preheat oven to 350ºF.
Remove and discard skins from sweet potatoes; place 2 cups firmly packed cooked sweet potatoes in large mixing bowl or bowl of stand mixer.
Melt butter in small bowl in microwave (or in small saucepan on stove.)
Mash and mix sweet potatoes until smooth, removing and discarding any stringy pieces.
Add butter; mix well.
Add sugar & spice mixture, eggs, milk bourbon and vanilla; mix until very well combined.
Pour into pie shell, smoothing top.
Bake on rimmed baking sheet at 350ºF for 1 hour or until toothpick, inserted in center, is almost clean. (NOTE: If using sweet potatoes that were cooked and then refrigerated, increase baking time to 1 1/4 hrs.)
Allow to cool, at room temperature, for 1 1/2 to 2 hours, then refrigerate for at least 1 1/2 hours before serving.
Garnish each slice with sweet bourbon whipped cream and a sprig of mint or candied pecans, if desired.
Cover and refrigerate leftovers.
BOURBON WHIPPED CREAM:
1 Cup heavy whipping cream
1 Tablespoon granulated sugar
1 Tablespoon confectioner's sugar
1 1/2 teaspoon Kentucky bourbon
In mixing bowl, whip cream to soft peak stage; while whipping, gradually add sugars; continue whipping while adding bourbon. Whip to fairly stiff peak stage. Refrigerate leftovers.