Scrumptious Sweet Potato Pie

Directions

1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Meanwhile, place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15-18 minutes or until tender. Drain well; return to pot. Mash potatoes until smooth (you should have 2 cups).
3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.
4. In a large bowl, beat butter, sugar, cinnamon, nutmeg and baking powder until blended. Beat in eggs, sweet potatoes and extracts until smooth. Stir in whiskey.
5. Add filling to crust. Bake on a middle oven rack 40-45 minutes or until center is set. Cool on a wire rack; serve or refrigerate within 2 hours.