Recipe Provided By Cookbook - Author Sheri Castle
1 1/21 1/2 pound small, slender sweet potatoes
1/2 stick (1/4 cup) butter
3/4 cup sugar
3/4 cup canned evaporated milk
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon bourbon or dark rum
1 tablespoon all-purpose flour
1 unbaked 9-inch pie shell
Lightly sweetened whipped cream, for serving
Preheat the oven to 350°F. Position a rack in the lower third of the oven. Prick the sweet potatoes with a fork and roast them on a foil-lined rimmed baking sheet until very tender, about 1 hour. Remove the potatoes, but leave the baking sheet in the oven. Increase the oven temperature to 400°F.
When the potatoes are cool enough to handle, peel and force the warm flesh through a food mill or mash as smooth as possible with a potato masher. Transfer the purée into a large bowl.
Melt the butter in a small saucepan over medium heat. add the sugar, stir until smooth, and pour into the potatoes. Add the milk and stir until smooth. Lightly beat the eggs in a small bowl, add to the potato mixture, and stir until smooth. Whisk in the remaining ingredients. The filling will be quite thin. Pour the filling into the pie shell.
Carefully transfer the pie to the heated baking sheet and bake until the filling is just set, about 40 minutes. Transfer the pie to a rack to cool to room temperature. Serve with a dollop of whipped cream.