Step 1

Roll pie dough into a 13-inch circle. Transfer to a 9-inch pie plate and press the dough all the way up the sides. Folding any overhanging dough in on itself and crimp the edges

Step 2

Place dough-lined pie plate in the refrigerator to chill until firm, about 40 minutes. Transfer pan to the freezer until very cold, about 20 minutes.

Step 3

While the pie plate is in the freezer, preheat your oven to 375° F. Remove pie plate from the freezer and double line it with aluminum foil. Place pie weights on top of the foil. Bake for 30 to 35 minutes or until light golden in color. Transfer to a wire rack to cool and lower oven temperature to 350° F.

Step 4

Prick the sweet potatoes with a fork and place them on a paper towel in the microwave. Cook for 5 minutes (full power), then turn the potatoes over and cook for 5 more minutes until tender. Let the potatoes cool for 10 minutes. Halve the potatoes and scoop out the inside. Transfer to a large bowl and discard the potato skins.

Step 5

While the potatoes are still warm, add the butter to the bowl and mash the potatoes until there are a few small lumps.

Step 6

In a separate bowl, whisk together eggs, egg yolks, sugar, cinnamon, nutmeg and salt. Add bourbon, molasses and vanilla, and mix until incorporated. Lastly, stir in the milk. Add mixture to bowl of sweet potatoes and mix until combined.

Step 7

Sprinkle the brown sugar evenly over warm partially-baked pie crust. Pour the sweet potato mixture into the pie shell. Bake pie at 350° F for 45 to 50 minutes. Check the pie after 30 minutes, if the crust is browning, cover it with a crust shield or aluminum foil. The pie is finished baking when the filling is set around the edges, but the center still jiggles slightly when gently shaken. Allow the pie to cool to room temperature, about 2 hours. Slice and serve with a dollop of whipped cream.