Ingredients
1 1/2
lb dark-orange sweet potatoes (about 2 medium-large)
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup butter, softened
1/2
cup packed brown sugar
1/2
cup granulated sugar
1/2
cup whipping cream
2
tablespoons bourbon or 1 teaspoon vanilla
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon salt
2
eggs
Preparation
Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool for 1 hour on cooling rack; cover loosely and refrigerate before serving. Store covered in refrigerator.
