Here I make my version of sweet potato pie. I infused with Bourbon Makers Mark and separate the egg whites and cream separately to create a version soufflee'd. Alternatively, I use phyllo dough instead of pie crust to create a crispy crust. Bourbon Sweet Potato Pie 2 medium sweet potatoes, peeled and in 2 "cubes 1 teaspoon ground ginger 1 / 2 teaspoon grated nutmeg 1 / 2 teaspoon pure vanilla extract 1 teaspoon cinnamon 1 / 4 teaspoon salt 4 eggs large, separated ¼ cup packedcup light brown sugar 1 cup half and half 1 / 4 cup butter, plus 1 / 2 melted 1 / 4 cup flour 1 / 4 cup bourbon creator Mark 1 / 3 cup more than 1 / 3 sugar 1 / 2 cup cream of tartar teaspoon 8 sheets of phyllo dough frozen, thawed in the refrigerator Preheat oven to 375 degrees. Put the diced potatoes in a pressure cooker with water and ½ cup set for six minutes. If a pressure cooker ready to make a quick escape for the relief of vapor pressure and once it's over we can remove the top.Place cooled potatoes into cubes in a Ricer in a large bowl and process until you have about 1 1 / 2 cups. Ginger extent, nutmeg and cinnamon half of each in a small bowl, to distribute evenly. With one of the dishes with the spice mixture in a large bowl with the vanilla, salt, egg yolks, brown sugar and bourbon; aside. Make a roux by melting 1 / 4 cup butter in a medium saucepan over medium heat, then whisk in the flour - add half and half, stirringfor ...
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