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Total Time

Prep: 20 min. Bake: 25 min.

Makes

8 servings

Ingredients

1 pound sweet potatoes (about 2 small)

Pastry for single-crust pie (9 inches)

1/4 cup butter, softened

1/2 cup packed dark brown sugar

2 tablespoons all-purpose flour

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 large egg

1/4 cup heavy whipping cream

1 tablespoon bourbon or 1 tablespoon whipping cream plus 1/2 teaspoon vanilla extract

TOPPING:

2 tablespoons butter, softened

2 tablespoons dark brown sugar

2 tablespoons dark corn syrup

1/2 cup chopped pecans

Directions

Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 40-50 minutes.

On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and sides of pan; trim edges to edge of pan. Refrigerate while preparing filling.

Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, removepeel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack 15 minutes.

Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans.

Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted near the center comes out clean, 8-10 minutes.

Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.

Nutrition Facts

1 piece: 477 calories, 29g fat (15g saturated fat), 85mg cholesterol, 326mg sodium, 52g carbohydrate (27g sugars, 3g fiber), 5g protein.

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