 My mom, Michele Ellingsen, won the grand prize in a cooking contest judged by Pierre Franey for this, her adaption of a family recipe. It is best to let the pies sit for a day or two in the refrigerator before serving - they get even better if you can wait that long!
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pie filling for two pies: 2 1/2 pounds sweet potatoes or yams 1 cup sugar 1 cup heavy cream 1/2 cup melted butter 4 well-beaten eggs 1/2 tsp. ginger or nutmeg 1 tsp. cinnamon 2 Tbs. bourbon
pecan topping for two pies: Preheat oven to 375 degrees. Boil potatoes until tender. Peel, then put through ricer into a large bowl. Add other filling ingredients and mix together until well blended. Pour into partially baked pie shells. Wrap edges of crusts so they do not burn. Bake for 35-45 minutes, or until firm around edges. Remove pies from oven. Mix topping ingredients till well blended and crumble over pies. Bake the pies an additional 20-25 minutes, or until firm. Brown crust for last 15 minutes of that time. It is best when refrigerated and served a day or two later. It is also nice to top each piece with a dollop of freshly whipped cream.
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