Brandy Sweet Potato Pie

• t medium sweet potatoes (about 1 1/4 pounds)
• t/2 stick (1/4 cup) room temp butter
• t/4 cup raw sugar
• t/2 cup heavy cream
• t large eggs
• t teaspoon vanilla been paste
• t/2 teaspoon freshly grated nutmeg
• t/4 teaspoon cinnamon
• t/4 teaspoon salt
• t tablespoon Brandy (optional)
• t tablespoon flour
• t unbaked 9-inch pie shell

1. Preheat the oven to 350u0b0F.
2. Bake the sweet potatoes in a shallow baking pan in the middle of the oven until very tender, about 1 hour. Cool to room temperature.
3. Raise the oven temperature to 400u0b0F. Place a heavy baking sheet on rack.
4. Peel the skin from potatoes flesh and place in a mixing bowl, discard the skins. Fork mash the sweet potatoes until smooth. Cream the room temp butter and sugar into the sweet potatoes then add cream and the eggs beat with a whisk until smooth. Whisk in the remaining ingredients. Pour the filling into the pie shell.
5. Carefully transfer the pie on baking sheet on the middle rack of the oven and bake 10 minutes then turn oven temp down 325u0b0 F until the filling is just set, about 45 minutes. Transfer the pie to a rack to cool. Slice and serve with French vanilla ice cream or whipped cream

sweet potatoes, butter, sugar, heavy cream, eggs, vanilla been paste, freshly grated nutmeg, cinnamon, salt, brandy, flour, shell

Taken from www.epicurious.com/recipes/member/views/brandy-sweet-potato-pie-52958221 (may not work)