Maple Bourbon Sweet Potato Pie

• 2 sweet potatoes large, or 3 medium sized
• 4 tablespoons butter melted
• 1 teaspoon vanilla extract
• 3 eggs
• 1 egg yolk
• 3/4 cup heavy whipping cream
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/4 cup bourbon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 black pepper grinds
• 1 pie crust 9-inch basic, I use graham cracker sometimes
• Marshmallow Fluff

1. Preheat oven to 425 degrees F.
2. Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time.
3. Cool, peel, and put the flesh of the sweet potato through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
4. Turn down to 365 degrees F.
5. Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth.
6. Pour the filling into a partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudges, the very center of the filling should barely move.
7. Cool the pie to room temperature, roughly 45 minutes to an hour.
8. Refrigerate for up to 3 hours (or overnight)

sweet potatoes, butter, vanilla, eggs, egg yolk, heavy whipping cream, maple syrup, brown sugar, bourbon, kosher salt, nutmeg, ground cinnamon, ground cloves, black pepper, basic, marshmallow fluff

Taken from www.yummly.com/recipe/Maple-Bourbon-Sweet-Potato-Pie-1389826 (may not work)