Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2-3 tablespoons ice water
For the Filling:
2 medium sweet potatoes, peeled and cubed
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup bourbon
1/2 cup heavy cream
3 large eggs
1 teaspoon vanilla extract
Instructions:
Prepare the Crust:
In a medium bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Mix egg yolk with 2 tablespoons ice water and add to the flour mixture. Stir until the dough forms, adding more water if necessary.
Wrap the dough in plastic wrap and chill for at least 1 hour.
Prepare the Filling:
Preheat the oven to 400°F (200°C). Boil sweet potatoes in a large pot until tender, about 15 minutes. Drain and mash until smooth.
In a large bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, salt, bourbon, heavy cream, eggs, and vanilla. Mix until smooth.
Assemble the Pie:
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Pour the sweet potato filling into the crust. Bake for 50-60 minutes or until the filling is set and the crust is golden brown. Let the pie cool before serving.
Serve:
Serve at room temperature or chilled. Optionally, top with whipped cream or a sprinkle of cinnamon.