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.
2Scrub sweet potatoes well; wrap with aluminum foil; place on baking sheet.
3Bake at 450ºF for 1 hour; remove from oven when fork tender; allow to cool for 20 to 30 minutes.
4Prepare or thaw pie shell and place, in pie pan, on a rimmed baking sheet.
5In small bowl, combine sugar, salt and spices; set aside.
6Place oven rack in middle position and preheat oven to 350ºF.
7Remove and discard skins from sweet potatoes; place 2 cups firmly packed cooked sweet potatoes in large mixing bowl or bowl of stand mixer.
8Melt butter in small bowl in microwave (or in small saucepan on stove.)
9Mash and mix sweet potatoes until smooth, removing and discarding any stringy pieces.
10Add butter; mix well.
11Add sugar & spice mixture, eggs, milk bourbon and vanilla; mix until very well combined.
12Pour into pie shell, smoothing top.
13Bake 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.)
14Allow to cool, at room temperature, for 1 1/2 to 2 hours, then refrigerate for at least 1 1/2 hours before serving.
15Garnish each slice with sweet bourbon whipped cream and a sprig of mint or candied pecans, if desired.
16Cover and refrigerate leftovers.
17BOURBON 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.