Bourbon Sweet Potato Pie

  • 1 frozen deep-dish piecrust, Marie Callender's®
  • 1 bag (24-ounce) frozen cut sweet potatoes, Ore-Ida® Steam n' Mash
  • 1/4 cup butter, melted
  • 1 1/4 cups sugar
  • 2 eggs, lightly beaten
  • 1 can (5-ounce) evaporated milk, Carnation®
  • 1/4 cup bourbon, Jim Beam®
  • 2 teaspoons pumpkin pie spice, McCormick®
  • Purchased caramel sauce (optional)
  • Chopped toasted pecans (optional)
  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).
  • Preparation Time: 1 hour 40 minutes, plus 2 hours cooling time
  • Yields: 8 servings
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