Serves: 10

Cook Time: 1 Hour

Ingredients

• 1 9" unbaked pie crust
• 2 cups cooked and mashed sweet potatoes, strings removed
• 2 tablespoon butter, melted
• 1/2 teaspoon vanilla
• 2/3 cups sugar
• 1/3 teaspoon salt
• 3 eggs
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 cup heavy cream
• 2 tablspoon bourbon (optional)
• 1 unbaked pie shell
• For Garnish:
• 2 cups freshly whipped cream
• 1 cup pecans, toasted and chopped
• Maple syrup to drizzle

Steps

Preheat oven for 450 degrees F. Prick pie shell with fork and bake for 10 minutes before filling. In a large bowl, combine potatoes, butter, vanilla, sugar, salt, eggs, cinnamon, nutmeg, heavy cream and bourbon. Mix well with an electric hand mixer until all ingredients are smooth. Remove any strings from the potatoes as you are mixing. Pour the filling into the precooked pie shell and bake for 10 minutes. Reduce heat to 350 degrees F and continue cooking for 35 minutes or until a fork inserted in the middle comes out clean.

Serving Suggestions

Serve warm, room temperature or chilled with a dollop of freshly whipped cream, a sprinkle of pecans, and a drizzle of maple syrup

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.