Sweet Potato Pie
2 very large red-skinned sweet potatoes
1 cup (packed) golden brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
1/3 cup burbon
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 unbaked pie shells extra deep
1. Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely.
2. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
3. Place puree in large bowl. Whisk in brown sugar and next 7 ingredients.
4. Transfer filling to crust.
5 Position rack in bottom third of oven; preheat to 400°F. Place pie on foiled cookie sheet for over-flow
If the pie crust is brown before the center is set, cover the pie with foil and continue baking.