Sweet Potato Pie 1 pie crust 1 ¼ cups light brown sugar (8..

Sweet Potato Pie 1 pie crust 1 ¼ cups light brown sugar (8 3/4 ounces; 248 grams) 1 ¾ pounds (794 grams) sweet potatoes, unpeeled ½ tsp salt 4 Tbsp unsalted butter ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 cup sour cream 3 large eggs plus 2 large yolks 2 Tbsp bourbon (optional) 1 tsp vanilla extract You MUST parbake the crust! That means bake it without filling. Otherwise, the filling would be over cooked before the shell is done. Line chilled pie shell with 2 (12-inch) squares of parchment paper or foil, letting parchment lie over edges of dough, and fill with pie weights. Bake at 375 until lightly golden around edges, 18 to 25 minutes. Carefully remove parchment and weights, rotate crust, and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes. Remove from oven. Let crust cool completely. Sprinkle ¼ cup brown sugar over bottom of crust; set aside. Reduce oven temperature to 350 degrees. For the potatoes: prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surface is slightly wet, 15 to 20 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. When cool enough to handle, scoop flesh into bowl of food processor. Add salt and remaining 1 cup brown sugar and process until smooth, about 60 seconds, scraping down sides of bowl as needed. Melt butter with cinnamon and nutmeg in microwave, 15 to 30 seconds; stir to combine. Add spiced butter; sour cream; eggs and yolks; bourbon, if using; and vanilla to potatoes and process until incorporated, about 10 seconds, scraping down sides of bowl as needed. Pour potato mixture into prepared pie shell. Bake until filling is set around edges but center registers 165 degrees and jiggles slightly when pie is shaken, 35 to 40 minutes. Let pie cool completely on wire rack, about 2 hours. This pie tends to crack on top as it cools, if it cools too quickly. Some people like to cook it slightly less than open the oven and turn it off, so the pie cools more slowly. But if it cracks, don’t worry, it’ll still taste good, but you can dress it up with whipped cream. I always make this pie a day in advance and refrigerate it. Just take it out of the fridge so it comes to room temp before you serve it. *pie weights: you can use uncooked rice or dry beans as pie weights, fill it all the way to the top so the crust won’t shrink and slip down the sides