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Bourbon-Laced Sweet Potato Pie
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Publications International, Ltd., the Editors of. "Bourbon-Laced Sweet Potato Pie." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/bourbon-laced-sweet-potato-pie-recipe.htm> 01 December 2008.
Bourbon-Laced Sweet Potato Pie
Yield: Makes 8 servings
Ingredients:
1
pound (2 medium) sweet potatoes, peeled, cut into 1-inch chunks
2
tablespoons butter
3/4
cup packed brown sugar
1
teaspoon ground cinnamon
1/4
teaspoon salt
2
eggs
3/4
cup whipping cream
1/4
cup bourbon or whiskey
Pastry for 9-inch pie (or half of 15-ounce package refrigerated pastry crusts)
Sweetened whipped cream
Preparation:
1.
Preheat oven to 350°F. Place sweet potatoes in saucepan; cover with water. Simmer until very tender, about 20 minutes. Drain well in colander; transfer to large bowl. Add butter; beat with electric mixer at medium speed until smooth. Add brown sugar, cinnamon and salt; beat until smooth. Beat in eggs one at a time. Beat in cream and bourbon.
2.
Line 9-inch pie plate (not deep-dish) with pastry; flute edges. Pour sweet potato mixture into crust. Bake 50 minutes or until knife inserted into center comes out clean. Transfer to wire rack; cool at least 1 hour before serving. Serve warm or at room temperature with whipped cream.
Tip:
Pie may be cooled completely, covered and chilled up to 24 hours before serving. Let stand at room temperature at least 30 minutes before serving.
Nutritional Information:
| Serving Size: | |
| Sodium | 257 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 42 g |
| Cholesterol | 92 mg |
| Saturated Fat | 9 g |
| Total Fat | 20 g |
| Calories from Fat | 49 % |
| Calories | 379 |
Dietary Exchange:
| Fat | 4 |
| Starch | 3 |
This recipe appears in: Pies & Tarts
