ky bourbon sweet potato pie

How To Make ky bourbon sweet potato pie

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