Maple bourbon sweet potato pie

photo credit: www.bonappetite.com

1 9-inch pie crust, store bought or homemade

2-3 medium/large sweet potatoes, about 1 3/4 lbs.

1 cup heavy cream

1 cup maple syrup

2 eggs, beaten

1 tbsp vanilla

1 tbsp bourbon whiskey

1/4 tsp salt

Preheat your oven to 375 degrees. Blind bake the pie crust for 15 minutes, then remove from the oven. Increase the oven temperature to 400 degrees.

Scrub sweet potatoes if dirty— do not peel them. Prick sweet potatoes a few times with a fork, and bake, uncovered, until very soft, 45-60 minutes, depending on size. Reduce heat to 375.

Remove skins and mash with a fork or potato masher. You should have about 2 cups of mashed sweet potato. If the puree is fibrous or tough in spots, you can puree it in a food processor until completely smooth.

Stir together all ingredients until smooth and fill the pie shell. Bake at 375 for 50-60 minutes, until a knife inserted in the center comes out clean.

Let cool for 20 minutes or more before serving.