Good Old Fashioned, All American, Southern Sweet Potato Pie!

Last Thanksgiving I made the Best of the Best Homemade Pumpkin Pie. It's the best I've ever tasted and I'll make it every year during the Holidays.
This year I'm adding this Old Fashioned Homemade Sweet Potato Pie to our menu.

Here's what you'll need:
1 - 9" Deep Dish Pie Plate
1 - 9" Unbaked Deep Dish Pie Crust.
Transfer the thawed crust to the pie plate and press to create the crust.


2 pounds of fresh Sweet Potatoes, 3 - 4 medium potatoes. This should give you 2 C of mashed Sweet Potatoes.
3 TBS  Butter, melted
3 Eggs
1/2 C Brown Sugar 
1/4 C Granulated Sugar
1/2 tsp Nutmeg
1/4 tsp Salt
3 TBS Jack Daniels Whiskey
1 tsp Vanilla 
2/3 C Egg Nog


Pecan Topping:
1 C  Pecan Halves
1/4 C Brown Sugar 
2 TBS Maple Syrup
1/8 tsp Salt


Maple Whipped Cream:
1 C Heavy Cream
2 TBS Maple Syrup
1/2 tsp Vanilla


Preheat the oven to 400 degrees.
Line a sheet pan with Parchment Paper and place the whole potatoes on the pan.
Using a fork, poke the potatoes a few times.
Roast the potatoes for 45 minutes - 1 hour.
Remove the pan from the oven.
Peel them as soon as you can handle them. Place them in a large mixing bowl and mash with a fork, beat with a hand mixer until smooth. Remove 2 C for the pie and place back in the mixing bowl. (If you have extra, bake it in a small casserole dish and top with additional Pecan Topping.)
Add melted Butter and mix until incorporated.
Set aside.

Add to the Potatoes:
Eggs
Brown Sugar
Granulated Sugar
Nutmeg
Salt
Whiskey
Vanilla
Egg Nog
Continue beating until smooth.

Pour batter into the crust.
Place the Pie Pan on a sheet pan just in case it bakes over the pan.
Bake at 400 degrees for 40 minutes.
Remove  from oven and immediately sprinkle with the Pecan Topping. (have the topping prepared ahead of time for this process).
Return to the oven and continue baking for an additional 10 minutes or until a toothpick in the center comes out clean.( Fifty minutes total baking time should be sufficient).
Place the pie on a cooling rack and cool completely.
Refrigerate it until ready to serve.
Serve with Maple Whipped Cream. ( prepare ahead of time and keep refrigerated until ready to serve).


Pecan Topping Preparation:

Spread the pecans on a small baking sheet and toast in the oven for 12 minutes. Let cool until you can break them into small pieces. Transfer to a small bowl and add Brown Sugar, Maple Syrup and Salt. 
Stir to combine well.


Whipped Cream Preparation:

Whip the cream in a stand mixer fitted with a whisk attachment, until it holds soft peaks. Add: Maple Syrup and Vanilla and continue beating until incorporated.


Enjoy!
Peace in the Kitchen!