Instructions: Preheat oven to 400 . Pierce sweet potatoes twice with fork. Place on small baking sheet. Bake until knife pierces centers easily, about 1 hour. Cool. Peel potatoes. Mash with fork in bowl. (Can be prepared 1 day ahead and stored in the refrigerator.)

Roll dough out on lightly floured surface to thickness of 1/8 inch.

Transfer to 9 inch pie pan. Crimp edges, trimming excess dough. Cover with plastic and refrigerate at least 30 minutes.

Position rack in center of oven. Place heavy large baking sheet on rack and preheat oven to 400 . Line pie crust with parchment or foil.

Fill with dried beans or pie weights. Place on baking sheet in oven and bake 10 minutes. Remove paper and weights. Reduce oven temperature to 350 . Bake on sheet until crust is pale golden brown, about 10 minutes. Cool crust on rack while preparing filing. Leave baking sheet in oven and maintain oven temperature.

Puree 1 3/4 cups mashed sweet potatoes, sugar, eggs, salt and spices in processor. Add 3/4 cup cream, half and half, bourbon and vanilla and blend well, stopping once to scrape down sides of work bowl.

Pour filling into prepared crust. Place pie on baking sheet in oven and bake until tester inserted in center comes out clean, about 50 minutes. Transfer to rack and cool completely. (Can be prepared 8 hours ahead.) Serve with sweetened whipped cream, flavored with bourbon if desired.

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