Maple Bourbon Sweet Potato Pie

• 2 medium or 3 small sweet potatoes (about 1 1/2 pounds)
• 3/4 cup heavy cream
• 6 tablespoons maple syrup
• 5 tablespoons brown sugar
• 4 tablespoons unsalted butter, melted
• 1/4 cup bourbon
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon fresh grated nutmeg
• 1/4 teaspoon ground cinnamon
• 18 teaspoon ground clove
• A few grinds of black pepper
• 1 baked 9-inch pie crust

1. Heat oven to 425 degrees.
2. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet.
3. Roast until soft, about 1 hour, turning once.
4. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
5. Reduce heat to 350 degrees.
6. In a medium bowl, whisk puree and remaining ingredients to combine.
7. Pour into prepared crust.
8. Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes.
9. Cool pie on wire rack to room temperature.

sweet potatoes, heavy cream, maple syrup, brown sugar, unsalted butter, bourbon, eggs, egg yolk, vanilla, salt, nutmeg, ground cinnamon, ground clove, black pepper, crust

Taken from cooking.nytimes.com/recipes/550 (may not work)