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• 2 cups cooked, mashed sweet potatoes (1 large or 2 medium sweet potatoes)
• 1-1/4 cups brown sugar, firmly packed
• 1/4 cup softened butter
• 3 large eggs at room temperature, fork beaten
• 1 cup half-and-half
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup bourbon whiskey
• 1 unbaked 9-inch pie shell
• sweetened whipped cream or whipped topping (optional)

Preheat oven to 425°F.

Bake or boil the unpeeled sweet potatoes until tender. Peel the sweet potatoes, and mash until smooth.

Measure 2 cups of the mashed sweet potatoes into a mixing bowl. Stir in all remaining ingredients, combining well.

Pour filling into an unbaked 9-inch pie shell, and bake at 425°F for 15 minutes. Then reduce heat to 350°F, and bake for an additional 1 hour and 20 minutes. Allow to cool. Top with whipped cream or whipped topping, if desired.