Sweet Potato Pie, My Way

Makes 1 (9-inch) pie. Recipe is from “Sweet Potatoes: a Savor the South cookbook” by April McGregor, who says, “This recipe is my version of a classic recipe I grew up eating in my mother’s kitchen as well as at church suppers, family reunions and festivals. … I also prebake my crust before adding the sweet potato filling to ensure that it is crispy and flaky in contrast to the rich and creamy filling.”

2 cups mashed sweet potatoes (see note)

1/2 cup sugar

1/4 cup brown sugar

2 large eggs, beaten

3/4 cup heavy cream

1/4 cup milk

2 tbls. melted unsalted butter

1 tsp. finely grated lemon zest

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. kosher sat

1 tbl. bourbon, optional

1 blind-baked 9-inch pie shell

1. Preheat the oven to 325 F.

2. Purée all filling ingredients in a food processor until very smooth. Pour into the cooled pie shell and bake until slightly puffed and set in the center, about 1 hour.

3. Let cool at least 1 hour before serving. Serve warm or at room temperature with a very lightly sweetened whipped cream.

Note: