Here I make my own version of Sweet Potato Pie. The infused with Maker's Mark bourbon and separate the eggs, whipping the whites to create a separate version soufflee'd. Alternatively, I used phyllo dough instead of puff pastry to create crisp crust. Bourbon Sweet Potato Pie 2 medium sweet potatoes, peeled and in 2 "cubes 1 teaspoon ground ginger 1 / 2 teaspoon grated nutmeg 1 / 2 teaspoon pure vanilla extract 1 teaspoon cinnamon 1 / 4 teaspoon salt 4 eggs large, separated ¼ cup packedLight brown sugar 1 ½ cup and a half 1 / 4 cup butter, melted, plus 1 / 2 cup 1 / 4 cup flour 1 / 4 cup bourbon Maker's Mark 1 / 3 cup plus 1 / 3 cup sugar 1 / 2 teaspoon cream of tartar 8 sheets frozen phyllo dough, thawed in the refrigerator Preheat oven to 375 degrees. Place diced potatoes in a pressure cooker with ½ cup of water for six minutes. If pressure cooker is done, a quick relief to the steam to escape and once everything is in a position to remove from the summit.Cool, diced potatoes in a potato masher in a large bowl and process until you have about 1 1 / 2 cups. Measure split ginger, nutmeg and cinnamon, half of each location in a small bowl of them evenly. With a bowl of mixed spices in a large bowl with the vanilla, salt, egg yolks, brown sugar and bourbon and set aside. Make a roux by melting 1 / 4 cup butter in a medium saucepan over medium heat, then the flour - add half and half, whippingfor ...
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