INGREDIENTS
- 3 large sweet potatoes, peeled and cut into 2-inch pieces
- 1/4 cup (1/2 stick) cold butter, grated through 1/4-inch opening
- 3 eggs, beaten
- 1/4 cup bourbon
- 1/2 cup unsulphured molasses
- 1/4 cup honey
- 1/2 cup white sugar
- 1/4 tsp. Kosher Salt
- 1 1/2 tsp. Baking Spice
- 1/4 tsp. Dehydrated Minced Orange Peel (or 1 tsp. fresh zest)
- 1/2 cup half and half
- 1 unbaked piecrust
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For caramelized sugar layer (optional):*
- 1/2 cup white sugar
- 1/2 cup Honey Powder
DIRECTIONS
Preheat oven to 425 degrees. Place sweet potatoes in a large pot of boiling water and cook until tender, 15 to 20 min. Drain sweet potatoes, transfer to a large mixing bowl, and mash until smooth; you should end up with 2 to 2 1/2 cups mashed sweet potatoes. Grate butter into the mashed potatoes while potatoes are still hot; stir until fully incorporated. In a separate bowl, mix together remaining ingredients (except piecrust and optional sugar layer). Pour mixture into mashed potatoes and mix until smooth. Line a pie pan with the piecrust.
For optional caramelized sugar layer: Pass sugar and honey powder through a sieve and mix together. Sprinkle the mixture across the piecrust so it covers the entire bottom with a layer of sugar.
Pour the mashed sweet potato filling into the piecrust. Bake for 15 min. Reduce oven temp to 350 degrees and bake until set, about 35 to 40 min. longer. Remove from oven and let cool for 1 to 2 hours before slicing and serving. Will keep overnight at room temperature covered in plastic wrap. #HolidayPies
