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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).
After that adventure in failure, I needed more bourbon. So I made some bourbon whipped cream (cream whipped without sugar, some bourbon splashed in). And that was a great touch.
But I needed more bourbon.
I looked at Karen and said, “I want to dip this in warm bourbon.” Which has to make a wife proud. A bit of bourbon in a small bowl. Ten seconds in the microwave. A dip into the rich brown liquid with the tip of the pie, then a plunge into the whipped bourbon cream.
Ingredients
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For the Filling:
1 9-inch pie crust Store-bought or your favorite recipe (try my Whole Wheat Pie Crust)
2 large sweet potatoes
3/4 cup light brown sugar packed
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon kosher salt
1/4 cup unsalted butter (about 1/2 stick)
1 1/4 cups 2% evaporated milk, divided (about 10 ounces)
1/3 cup granulated sugar
3 large eggs
1 tablespoon bourbon or 2 additional teaspoons pure vanilla extract
1 teaspoon pure vanilla extract
1/2 cup unsweetened coconut flakes optional, for serving
For the Whipped Cream:
1 cup cold heavy whipping cream
1 teaspoon pure vanilla extract
1 (7-ounce) jar marshmallow cream for marshmallow variation only
Instructions
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