Betty Locket's Sweet Potato Pie

Ingredients

• 1 9 inch unbaked piecrust
• 1 17 oz can yams in syrup
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground Allspice
• 1/4 teaspoon ground Cloves
• 1/8 teaspoon freshly grated nutmeg
• 3 eggs beaten
• 1 cup light cream
• 1 1/2 oz Bourbon
• 1 teaspoon vanilla extract

Directions

1. Pierce sides and bottom of piecrust with fork at 1 inch intervals. Preheat oven to 400 degrees Bake crust 10-15 minutes (half-baked)
2. Drain yams and mash
3. Combine yams with balance of ingredients, mix well
4. Pour into piecrust
5. Bake 20 to 25 minutes
6. Chill before serving (serve with dab of whipped cream)

Suggested Alterations:

1. I don't use a can yams---I boil sweet potatoes, you could use half white potatoes and half sweet potatoes ( a great aunt said that's what she did....sometimes I combine sweet potatoes and yams)
2. I like to add more Bourbon ( most burns out in the cooking but it smells great while baking).
3. I have recently started adding butter however not much because my great aunts (originally from the old country...Georgia, GA).
4. In the stores these days light cream generally is not available so I use whipping cream and thin it with milk.
5. You could try using orange juice, years ago my friend added orange juice.
6. Sometimes I add brown sugar maybe half white and half brown.
7. I have been known to add 2 to 3 teaspoons of either grated lemon or orange peel rind.
8. Baking takes longer than the 25 minutes stated above, I find that baking is closer to an hour (maybe because the sweet potatoes are uncooked) so I test for doneness with a tooth pick (poke with a tooth pick in the center of the pie and if nothing sticks to the sides of the toothpick then its done)