Ingredients

• 1 1/2 pound of Yukon Gold Potatoes (washed and sliced thin)
• 1/2 pound of cheddar cheese, grated
• 1/2 teaspoon of salt
• 4 tablespoons heavy cream
• 2 tablespoons butter
• 1 tablespoon milk
• salt & pepper to tasted

Directions

1. Place the potatoes into a saucepan with the salt. Add water until you have the potatoes covered.
2. Bring to a boil. Then cover the saucepan and let simmer for 15-20 minutes or until potatoes are done. Test with a fork. Should be able to poke through with ease.
3. Warm the cream and melt the butter together. You can use the microwave for this step.
4. Drain the water from the pot and put the potatoes into a large bowl.
5. Add the cream and melted butter in the bowl with the potatoes.
6. Mash the potatoes with a potato masher (duh?)
7. Now use a spoon to beat the potatoes a little bit more. As you do this add the milk and most of the cheese. Reserve some of the cheese for a topping. Do not over-beat the potatoes unless you like potato glue.
8. Salt & Pepper to taste
9. Place the potatoes in an oven-proof dish. Top off with the remaining cheese.
10. Place in 425F oven (uncovered) for 20-30 minutes or until cheese is melted on top and slightly brown.

Ingredients

• 1 pound sweet potatoes (or 17.2 oz can of sweet potatoes) If you opt to use the canned potatoes, drain, place the potatoes in a bowl with softened butter, mix with electric mixer until lump free.
• 1/4 to 1/2 cup butter (depends how rich you want it)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup evaporated milk
• 2 eggs
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ginger
• 2 tablespoons lemon juice
• 2 tablespoons flour
• 1 (9 inch) unbaked pie crust

Directions

1. Microwave the sweet potatoes. Wrap each potato in clear plastic wrap and cook in microwave. 6 minutes per potato should be about right, but check to make sure they are cooked completely. Don’t poke a hole in them. Be careful when unwrapping the plastic…because of the hot steam
2. Remove the skin from the sweet potatoes. Do Not refrigerate the potatoes at this point. It will make them grainy.
3. If you have a blender use it for this step. If you don’t have a blender then you can use a mixer. Place the cooked and peeled sweet potatoes in a bowl (blender) with softened butter and mix till smooth.
4. Now place the rest of the ingredients in the bowl and mix till evenly distributed.
5. Pour the mixture into the pie shell.
6. Bake 60-90 minutes at 350 degrees, or until a knife stuck in the center comes out clean.
7. The Supreme Sweet Potato Pie can be served warm or cold.

Ingrediants For The Crust

• 3 cups all purpose flour
• 1 cup shortening
• 3/4 cup ice cold water

Ingrediants For Filling

• 2 cups pecans, shelled
• 1 cup bourbon whiskey
• 2 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch thick pieces (about 3 1/2 cups cooked)
• 1 cup water (Enough to measure 1/4 inch in bottom of baking pan, to provide steam)
• 3 large eggs, cracked and lightly beaten
• 1 1/4 cup light brown sugar
• 1/4 cup light corn syrup
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup heavy cream

Directions For Crust

1. Place the flour and shortening into a large bowl. Flake the shortening into the flour until it becomes very small pieces.
2. Add the cold water by pouring it over the entire mass of flour and shortening. Using your hands, mix very gently until the water becomes absorbed. It will still be lightly crumbly. Without overworking the dough, round it up with your hands, trying to eliminate all the loose pieces and crumbs. Let it rest, covered, for 15 minutes.
3. Cut the dough into two pieces. Using some flour, lightly coat your work surface with flour and coat your rolling pin with flour. Shape the piece of dough you have cut into a round, thick piece. Gently roll out the dough, turning 1/8 turn after each pin pass. (This will let it become naturally round in shape.) Continue rolling until the dough is about 1/4 inch thick, and the dough is one inch larger than the size of the pie pan that you are using. (Use the pan to measure by laying it out over the rolled out dough.)
4. Fold the dough in half, pick it up and lay it in the pan and unfold the dough. Crimp the edge using your thumb and forefinger, and trim off any extra dough hanging outside the pie pan.
5. Preheat your oven to 375 degrees. Prick the dough in the pie tin on the bottom and on the sides with a fork. Place on the crust a piece of aluminum foil that covers the dough, and pour in raw rice or dry beans. (The weight will keep the dough from puffing too much while it is pre-baking.)
6. This crust should be pre-baked in a 375 degree oven for 10 minutes. The dough becomes lighter in color on the edges and set to the touch in the center. Cool and store the pie crust until you are ready to use it.

Directions For Filling

1. Combine the pecans and bourbon and let soak overnight in the refrigerator.
2. Put the potatoes and the water into a baking dish (13×9 inches) and cover with aluminum foil.
3. Bake at 375 degrees for about 45 minutes..until the potatoes are tender. Remove from the oven, drain the water, and allow the potatoes to cool for 10 minutes.
4. Place the cooled potatoes into a large mixing bowl and add the eggs, sugar, cory syrup, salt, cinnamon, and ginger. Mix until well-combined. Add the heavy cream a little at a time, mixing until well-combined, scraping down the mixing bowl after each second addition. After all the cream is added, mix one minute until the potato filling is well-combined. (Sweet potatoes have a coarse texture to them, so there will be some very small lumps that give the filling a textured look.)
5. Remove the pecans from the bourbon and sprinkle them evenly on top of the pie filling.
6. Pour the filling into the pre-baked pie shells and bake at 375 degrees for about 45 minutes. The pies are done when the filling puffs and the tops become lightly browned, and a toothpick inserted into the middle comes out clean.
7. Cool or chill and serve with some whipped heavy cream.