Bourbon Sweet Potato Pie

Excerpted from the book, Sandra Lee Semi-Homemade Money Saving Meals, by Sandra Lee Copyright © 2008 Sandra Lee Inc.

Bourbon Sweet Potato Pie

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    1 frozen deep-dish piecrust, Marie Callender's 1 (5-ounce) can evaporated milk, Carnation
    1 (24-ounce) bag frozen cut sweet potatoes, Ore-Ida Steam n' Mash 1/4 cup bourbon, Jim Beam
    1/4 cup butter, melted 2 teaspoons pumpkin pie spice, McCormick
    1 1/4 cups sugar Purchased caramel sauce (optional)
    2 eggs, lightly beaten Chopped toasted pecans (optional)


    Prep: 30 min Total:
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    • 1

      Preheat oven to 400 degrees F. Let piecrust thaw for 10 minutes. Prick the bottom and sides of crust with a fork. Bake on a baking sheet in preheated oven for 8 minutes.

    • 2

      Meanwhile, prepare sweet potatoes as directed on package. Mash cooked sweet potatoes with butter. Stir in sugar, eggs, evaporated milk, bourbon, and pumpkin spice; pour into pie shell. Leaving pie on baking sheet, bake for 10 minutes.

    • 3

      Reduce oven to 350 degrees F and continue baking for 50 to 60 minutes or until a knife inserted 1 inch off-center comes away clean. Cool for 2 hours before slicing. Drizzle individual slices with caramel sauce and sprinkle with toasted pecans (optional).

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