GINGER WHIPPED CREAM AND TOASTED PECANS & FLUFFY SWEET POTATO-BOURBON PIE

  

   Start to finish: 2½ hours (30 minutes active)

Makes 10 servings

2 to 3          large sweet potatoes (1½ to 2 pounds )
5                 tablespoons unsalted butter, melted
3                 large eggs
¾                cup heavy cream
2                 tablespoons  bourbon
1                 generous tsp. vanilla extract
¼                cup granulated sugar
½                cup packed dark brown sugar
1                 teaspoon  cinnamon
¼                teaspoon  kosher salt
¼                teaspoon  grated nutmeg
¼                teaspoon ground dry ginger
Pinch ground cloves
10-inch graham cracker pie crust, homemade or store-bought

For the topping:
1               cup heavy cream
2               tablespoons  granulated sugar
½              teaspoons  ground dry ginger
Toasted pecans, to garnish

1 .    Heat the oven to 425 degrees. Wash and dry the sweet potatoes, then pierce them on top with a fork. Set the sweet potatoes on a baking sheet and roast until soft, about 1 hour, or until you can see juices bubbling where you pricked the potatoes. Set aside until cool enough to handle.
2 .   Once the sweet potatoes have cooled, peel and roughly chop the potatoes. Measure out a generous 2 cups of the flesh, then transfer to a food processor. Process for 2 minutes, or until very smooth.
3 .   With the processor running, add the melted butter, eggs, cream, bourbon and vanilla. The mixture should begin to look light and fluffy. Scrape down the sides of the bowl, then add both sugars, the cinnamon, salt, nutmeg, ginger and cloves. Process again to combine and fully incorporate the final ingredients.
4 .   Place the prepared pie crust on a baking sheet, then transfer the sweet potato mixture into it. Bake for 50 to 60 minutes, or until the filling jiggles just slightly at the center. Let cool to room temperature.
5 .   When ready to serve, prepare the gingered whipped cream. In a large bowl, combine the cream, sugar and ginger. Use a whisk or electric mixer to whip until stiff peaks form. Mound the whipped cream over the cooled pie, then sprinkle with toasted pecans.