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1
Preheat oven to 375 degrees F.
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2
In a 3-quart saucepan, combine the sweet potatoes and enough water to cover them; heat to boiling over high heat.
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3
Reduce the heat to low; cover and simmer 15 to 20 minutes or until the potatoes are fork-tender.
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4
Drain well.
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5
In large mixing bowl, use a potato masher to mash the sweet potatoes with maple syrup, brown sugar, vanilla, butter, salt, spices, eggs, and bourbon until well blended.
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6
(Sweet potatoes have a coarse texture to them, so there will be some very small lumps that give the filling a textured look.)
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7
Stir the milk crystals into water and add to the sweet potato mixture; spoon into the pie shell.
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8
Bake in preheated oven for one hour or until filling is just set in the center.
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9
If necessary, cover the edge of the pie crust with foil during the last 20 minutes of baking to prevent overbrowning.
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10
Cool the pie thoroughly on a wire rack to serve at room temperature, or cool slightly, then cover and refrigerate to serve cold later.
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11
Garnish with whipped cream and candied ginger.
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12
Cook's Tip: This pie can also be made without using a crust.
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13
Pour ingredients into a buttered 9-inch pie plate and bake 40 minutes at 375 degrees F. or until knife inserted in center comes out clean.
