Sweet Potato Pie

CRUST:
1 partially baked pie crust (Line chilled crust with foil and weight with dried beans. Bake for 10 minutes on lowest level of 375 degree oven, remove foil and beans, and bake 5 minutes more.)

FILLING:
1 cup to 1 1/4 cups cooked, riced sweet potatoes
4 ounces butter
3/4 cup light brown sugar
3 eggs, separated
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 cup Bourbon or dark rum

TOPPING:
4 tablespoons butter
4 tablespoons brown sugar
4 tablespoons flour
4 tablespoons chopped pecans

Yields 6-8 servings

NOTE: The sweet potatoes may be baked in their skins in the oven or peeled and boiled until tender.

RECOMMENDED EQUIPMENT:
Electric mixer, potato ricer, 9-inch pie pan, rubber spatula.
Preheat oven to 375 degrees.
Cream the butter with light brown sugar and add the mashed sweet potatoes.
Beat in the egg yolks and milk.
Add salt, nutmeg, cloves, and cinnamon.
Beat in Bourbon or rum.
In a separate, clean bowl, with clean beaters, whip the egg whites until stiff.
Add one quarter of the whites to the potato mixture and stir well.
Gently fold in the remaining whites into the mixture and pour into the partially baked pie shell.
Prepare the topping by beating the four ingredients together until just mixed. Sprinkle over the pie.
Bake on the middle level of the preheated oven until the top is golden brown and the custard is set, about 40 minutes.

From Carolina

Source of Recipe: Bill Neal's "Southern Cooking"