Betty Crocker’s Roasted Sweet Potato Pie

Carrots & Sweet Potato Pie 007
1 1/2lb dark-orange sweet potatoes (about 2 medium-large)
1Pillsbury™ refrigerated pie crust, softened as directed on box
 1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whipping cream
2 tablespoons bourbon or 1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, optional
1/4 teaspoon salt
2 eggs
Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.
dapted from: http://www.bettycrocker.com/recipes/roasted-sweet-potato-pie/4959c210-9a87-4bab-ae07-57b1a0667bc1?p=1
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