Source: Baking Illustrated Cookbook
Rating: 5 stars
Difficulty: Moderate
Preparation: 30 minutes
Cook Time: 45 minutes
INGREDIENTS:
1 pie crust, partially baked
2 lbs. sweet potatoes (about 5 small to medium)
2 T. unsalted butter, softened
3 large eggs, plus 2 yolks
1 cup sugar
1/2 t. freshly grated nutmeg
1/4 t. salt
2 - 3 T. bourbon
1 T. molasses (optional)
1 t. vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar
DIRECTIONS:
Follow the directions for partially baking the crust until light golden brown. Remove the baked crust from the oven and reduce the oven temperature to 350 degrees.
Meanwhile, prick the sweet potatoes several times with a fork and place them on a double layer of paper towels in a microwave. Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve a potato crosswise, insert a small spoon between the skin and flesh and scoop the flesh into a medium bowl; discard the skin. Repeat with the remaining sweet potatoes; you should have about 2 cups. While the potatoes are still hot, add the butter and mash with a fork or wooden spoon; small lumps of potato should remain.
Whisk together the eggs, yolks, sugar, nutmeg, and salt in a medium bowl; stir in the bourbon, molasses (if using), and vanilla, then whisk in the milk. Gradually add the egg mixture to the sweet potatoes, whisking gently to combine.
Sprinkle the bottom of the warm pie shell evenly with the brown sugar. Pour the sweet potato mixture into the pie shell over the brown sugar layer. Bake on the lower-middle rack until the filling is set around the edges but the center juggles slightly when shaken, about 45 minutes. Transfer the pie to a wire rack; cool to room temperature, about 2 hours then chill before serving.
Posted by Debi
