1¾ pounds sweet potatoes (about 3 potatoes), scrubbed
4 tablespoon unsalted butter
¾ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup sour cream
5 Tablespoon honey
2 Tablespoon bourbon
1 Tablespoon vanilla extract
3 large eggs + 2 large yolks
1 All-Butter Pie Crust, baked and cooled (see below, or use 9-inch store-bought crust)
1. Adjust oven rack to middle position and heat oven to 425 degrees. Arrange potatoes on foil–lined baking sheet and bake until tip of knife slips easily into potato center, 40 to 50 minutes. Halve potatoes lengthwise to expose flesh and let cool slightly, 15 minutes. Reduce oven temperature to 350 degrees.
2. Melt butter with cinnamon and nutmeg in microwave, 15 to 30 seconds. Scoop flesh from potatoes into bowl of food processor. Add salt and process until smooth, one minute, scraping down bowl as needed. Add spiced butter, sour cream, honey, bourbon, vanilla, and eggs and yolks and process until smooth, one minute, scraping down bowl as needed.
3. Pour potato mixture into cooled pie crust. Set pie on baking sheet and bake until filling is set around edges but center registers 165 degrees and jiggles slightly when pie is shaken, 40 to 45 minutes, rotating sheet halfway through baking. Let pie cool completely on wire rack, two hours. Serve.
Traditionally, this delicious dessert will have up to 37 grams of sugar, but with this easy-to-follow recipe, you've cut the sugar content down to 16 grams.
Related: 7 Things That Happen When You Stop Eating Sugar
All Butter Pie Crust
4 teaspoon sour cream
1¼ cup (6¼ ounce) all-purpose flour
½ teaspoon salt
7 tablespoon unsalted butter, cut into ¼-inch pieces and chilled
1. Whisk three tablespoons ice water and sour cream together. Process flour and salt in food processor until combined, five seconds. Scatter chilled butter over top and pulse until butter is size of small lentils, about 10 pulses. Drizzle half of sour cream mixture over top and pulse until incorporated, about three pulses; repeat with remaining sour cream mixture.
2. Pinch dough with fingers; if dough feels dry and does not hold together, add one to two tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains, three to five pulses.
3. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate one hour. (Dough can be refrigerated up to two days or frozen up to two months. If frozen, let dough thaw completely on counter before rolling.)
4. Adjust oven rack to middle position and heat oven to 375 degrees. Let chilled dough sit on counter to soften slightly, 10 minutes. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with hand while pressing into plate bottom with other hand. Trim overhang to ½-inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using fingers. Wrap dough-lined plate loosely in plastic and freeze until dough is firm, 15 minutes.
5. Line chilled pie crust with double layer of foil, covering edges to prevent burning, and fill with pie weights. Bake until dough looks dry and is pale in color, 25 to 30 minutes, rotating plate halfway through baking. Transfer plate to wire rack, remove weights and foil, and let cool completely, 30 minutes.
By following this recipe, your all-butter pie crust will have zero grams of sugar.