Sweet Potato Pie
Yield: 8 servings
1 pie crust 11⁄2 pounds sweet potatoes 1 cup heavy cream
⁄2 cup brown sugar 1
1⁄2 cup good maple syrup 1⁄2 cup granulated sugar 5 tablespoons salted butter, melted 3 eggs beaten 1⁄4 cup bourbon 1⁄2 teaspoon ground cinnamon 3⁄4 teaspoon salt 1⁄2 teaspoon ground nutmeg 1⁄8 teaspoon ground cloves
⁄8 teaspoon ground black pepper 1
1⁄2 teaspoon ground ginger
Preheat oven to 350 degrees. Place pie crust in a 9-inch pan and poke holes all over with a fork. Line with aluminum foil or parchment paper, weight down with pie weights or dried beans and bake until edges just begin to turn golden brown, about 15 to 18 minutes. Remove weights and lining, and cool thoroughly to room temperature.
Raise oven temperature to
425 degrees. Place sweet potatoes on a baking sheet, pierce all over with a fork and roast for 1 hour. Remove them from the oven, peel and place in a large mixing bowl. Mash with a potato masher. Lower oven temperature to 325 degrees.
3. Add the cream, brown sugar, maple syrup, granulated sugar, melted butter, eggs, bourbon, cinnamon, salt, nutmeg, cloves, pepper and ginger to the mashed sweet potatoes and stir well to combine. Pour into the prebaked pie shell (you may have some filling left over). Bake 50 minutes. Serve warm or cold.
Per serving: 484 calories; 22 g fat; 11 g saturated fat; 106 mg cholesterol; 6 g protein; 67 g carbohydrate; 42 g sugar; 4 g fiber; 476 mg sodium; 84 mg calcium
Adapted from “My Beverly Hills Kitchen” by Alex Hitz