Mississippi Sweet Potato Pie

Ingredients 1/2 (14.1-oz.) pkg. refrigerated piecrusts 2 large eggs 2 1/2 cups mashed cooked sweet potatoes (from 3 lb. sweet potatoes)

3/4 cup packed light brown sugar 1/4 cup salted butter, melted 1 teaspoon vanilla extract 1/2 teaspoon orange zest (from 1 orange)

1/2 teaspoon ground cinnamon 1 cup evaporated milk (from 1 [12-oz.] can) 2 tablespoons (1 oz.) bourbon, divided 3/4 cup heavy cream 1 1/2 teaspoon granulated sugar

Directions Preheat oven to 425°F. Roll piecrust into a 12-inch circle on lightly floured surface. Fold dough edges under and flute into a 9-inch deep-dish pie pan. Prick crust bottom lightly with fork.  

Line crust with parchment; add pie weights. Bake for 10 minutes in preheated oven until crisp. Remove pie weights. Continue baking for 5 minutes to dry crust. Take out of oven. Drop oven temperature to 375°F.  

Eggs, sweet potatoes, brown sugar, butter, vanilla, zest, and cinnamon should be mixed until creamy. Add evaporated milk and 1 tablespoon bourbon and whisk until mixed.  

Fill crust with mixture. Bake pie for 50 minutes @ 375°F until set. Leave on a wire rack for 1 hour, 30 minutes to cool completely.  

Whisk heavy cream in a medium-high-speed electric mixer with a whisk attachment for 2 minutes until frothy. Add granulated sugar and remaining 1 tablespoon bourbon; beat until soft peaks form, 1–2 minutes.  

Pair with pie.Note:Mash sweet potatoes: Wrap unpeeled sweet potatoes individually in foil. Place on a baking sheet and bake at 400°F for 1 hour. Cool 15 minutes. Remove and discard sweet potato skins. Smoothen sweet potato flesh in a food processor for 1 minute.