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Scrumptious Sweet Potato Pie

There are many good sweet potato pies out there, but this one doesn't contain milk. It does have a splash of whiskey and a hint of lemon. —Suzanne Smith, Maumee, Ohio
  • Total Time
    Prep: 1 hour + chilling Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1-1/2 pounds sweet potatoes (about 2 medium), peeled and cubed
  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1 to 2 tablespoons whiskey or apple juice

Directions

  • On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Meanwhile, place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15-18 minutes or until tender. Drain well; return to pot. Mash potatoes until smooth (you should have 2 cups).
  • Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.
  • In a large bowl, beat butter, sugar, cinnamon, nutmeg and baking powder until blended. Beat in eggs, sweet potatoes and extracts until smooth. Stir in whiskey.
  • Add filling to crust. Bake on a middle oven rack 40-45 minutes or until center is set. Cool on a wire rack; serve or refrigerate within 2 hours.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

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