Sweet Potato Pie

pie crust dough
1 3/4 lbs sweet potatoes
4 T butter, softened
225 g brown sugar
1 T pumpkin pie spice
1 T cornstarch
1/2 t salt
1 egg
3 yolks
1 T bourbon
1 t vanilla
1 can evaporated milk

Make one pie crust dough and blind bake as directed.
Boil whole sweet potatoes for one hour.
Run sweet potatoes under cold water and peel off skin.
Cut into large pieces and puree in stand mixer with paddle attachment.
Add butter, brown sugar, spice, cornstarch, and salt.
Once smooth, add egg, yolks, bourbon, and vanilla.
Add evaporated milk on low speed.
Fill pie crust and cover with pie crust shield.
Bake at 350 for 55-60 mins or until internal temp has reached 175.
Let cool 3 hours.

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