Bourbon Sweet Potato Pie

Name: Bourbon Sweet Potato Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 1 cup quick-cooking oats; 3/4 cup packed dark brown sugar; 3/4 cup self-rising flour; 1/2 cup butter, melted; 2/3 cup chopped walnuts; FILLING:; 2 medium sweet potatoes (about 8 ounces each); 2 large eggs, lightly beaten; 1/2 cup packed dark brown sugar; 1/2 cup butter, melted; 1/4 cup self-rising flour; 2 tablespoons bourbon; Sweetened whipped cream

There is nothing I don't love about this pie! I adore the flavors and I like that I can sneak in some whole grains into the crust. It belongs on every holiday dessert buffet. —Mary Leverette, Columbia, South Carolina

Ingredients

1 cup quick-cooking oats
3/4 cup packed dark brown sugar
3/4 cup self-rising flour
1/2 cup butter, melted
2/3 cup chopped walnuts
FILLING:
2 medium sweet potatoes (about 8 ounces each)
2 large eggs, lightly beaten
1/2 cup packed dark brown sugar
1/2 cup butter, melted
1/4 cup self-rising flour
2 tablespoons bourbon
Sweetened whipped cream

Directions

Preheat oven to 325°. Mix first four ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack.
Stir walnuts into remaining oat mixture. Reserve for topping.
For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly.
Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust.
Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.

Editor's Note

As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.