Sara A. Solla 23 Nov 2012 maple bourbon sweet potato pie --------------------------------------------------------------- Pastry dough: 5 oz butter, chilled and cut into pieces 1 and 1/2 cups flour plus 2 to 3 tablespoons 3 to 4 tablespoons of ice water Preheat oven to 350F. Process butter and flour working quickly with fingertips until the butter is crumbled into rice size pellets and covered with flour. Add flour as needed (usually not more than three tablespoons) until the coarse crumbles do not feel sticky. Add ice water until pastry begins to hold together. Quickly assemble into a ball, flatten into a thick circle, wrap in plastic film, and refrigerate for one hour. On a lightly floured surface roll the the pastry doug into a 12-inch circle and transfer to a 10-inch tart pan, preferably with a removable bottom. Line the shell with heavy duty foil and fill with weights (rice or dry beans). Bake for 10 minutes in a 350F oven. Remove foil and weights, and bake for an additional 10 minutes. Remove from oven and let the pastry shell cool down. Filling: 2 medium or 3 small sweet potatoes 3/4 cups heavy cream 6 tablespoon 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 ground nutmeg 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove a grind of black pepper Heat oven to 425 degrees. Wash sweet potatoes, pierce their skin with a fork, and place on a foil lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and mash the flesh to get 2 cups of a smooth puree. Reduce oven heat to 350 degrees. In a medium bowl, whisk sweet potato puree and remaining ingredients. Combine until smooth, and pour into prepared crust. Bake until filling is just about set, 35 to 40 minutes. Cool pie on a rack at room temperature.