SWEET POTATO PIE

Until I remembered I had made extra pie crust from Melissa Clark. You know, that perfect pie crust? With the duck fat? Even in failure, I still had this situation under control. I poured the bourbon sugar pond into the sweet potatoes, threw away the now-soggy pie crust, and began rolling out Melissa’s crust. It behaved perfectly like it had heard the expletives from inside the refrigerator. Par-baked it just as instructed in the Four & Twenty Blackbird recipe. I whisked together the sweet potatoes with the bourbon and sugar (which is noticeably thicker with sweet potatoes included, go figure).

Ingredients

2 medium sweet potatoes baked or boiled until soft, skins removed
¾ c maple syrup
¾ c heavy whipping cream
3 eggs
1 t vanilla
1 t pumpkin pie spice
½ t salt
2 T dark rum

Instructions

Mash up the sweet potatoes in a large mixing bowl.

Add the remaining ingredients, one at a time, beating with an electric mixer between additions ensuring the mixture is smooth.

When all ingredients are added, beat the whole thing on medium for 2 minutes.

Pour into an unbaked pie shell (see recipe options above).

Bake at 400 degrees for 45 minutes.

Cool completely. Top with whipped cream.

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