(First time I tried this recipe. Hope it’s good)
\nPre-baked pie crust (This is a good excuse to buy ceramic pie weights if you don’t already have them)
\n3 large sweet potatoes (4 was too many) You’ll want ~2 cups cooked sweet potato.
\n1 cup evaporated milk (half and half should work)
\n1 cup sugar (I think I may try brown sugar next time)
\n4 eggs
\n3\/4 tsp nutmeg
\n3\/4 tsp cinnamon
\n1\/4 tsp salt
\n1 tbsp molasses
\n2 to 4 tbsp bourbon
\nFresh whipped cream<\/p>\n
Bake pie crust ~20 minutes at 400 F. Parchment paper may be better under the pie weights than waxed paper.<\/p>\n
Stab sweet potatoes repeatedly with sharp object, such as fork. Cook sweet potatoes in the microwave 5 minutes, turn potatoes, cook 5 minutes longer. Let sit at least 10 minutes.<\/p>\n
Scoop innards out of sweet potatoes with spoon. Put into large mixing bowl. Mix ingredients. (I used electric mixer, for I am lazy.) Pour ingredients into pie crust. Bake 20 minutes at 400 F. Lower temperature to 325, and bake 20 more minutes. Serve warm with fresh whipped cream.<\/p>\n
ADDENDUM the First<\/strong>: ADDENDUM the Second<\/strong>: (First time I tried this recipe. Hope it’s good) Pre-baked pie crust (This is a good excuse to buy ceramic pie weights if you don’t already have them) 3 large sweet potatoes (4 was too many) You’ll want ~2 cups cooked sweet potato. 1 cup evaporated milk (half and half should work) 1 cup sugar […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-1110","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pefxA-hU","_links":{"self":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/1110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/comments?post=1110"}],"version-history":[{"count":0,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/1110\/revisions"}],"wp:attachment":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/media?parent=1110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/categories?post=1110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/tags?post=1110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nCook the potatoes a little longer, half the bourbon, and a dash more molasses.<\/p>\n
\n31 Dec 2005
\nPotatoes cooked 6 minutes, 6 minutes, rest 10 minutes.
\nBrown sugar instead instead of white sugar
\n3 tbsp bourbon
\n1 tbsp maple syrup instead of molasses<\/p>\n","protected":false},"excerpt":{"rendered":"