President Obama's Sweet Potato Pecan Bourbon Pie

Step 1: Roll out your pie dough into a 13-inch round, fit it into a 10-inch pie pan, trim, and crimp the edges. Chill for 1 hour.

Step 2: Preheat the oven to 325°F.

Step 3: Place a raised wire rack inside a rimmed baking sheet.

Step 4: Make the sweet potato filling:

Step 5: In the bowl of a stand mixer fitted with the whisk attachment, beat the sweet potato on medium speed until fluffy and smooth.

Step 6: Swap the whisk attachment for the paddle attachment and add the butter.

Step 7: Mix well to combine.

Step 8: Add the granulated sugar, brown sugar, egg, cinnamon, ginger, and nutmeg and beat on medium speed until creamy.

Step 9: Scrape down the sides.

Step 10: Add the cream and bourbon and mix on medium speed until thoroughly incorporated.

Step 11: Make the bourbon filling:

Step 12: In a large bowl, whisk together the granulated sugar, eggs, sorghum syrup, corn syrup, bourbon, melted butter, cinnamon, and salt until thoroughly combined. Don’t overbeat, you don’t want the mixture to get thick and foamy.

Step 13: Pour the sweet potato filling into the pie shell.

Step 14: Filling it halfway (you may have some left over). Smooth evenly with a spatula or the back of a spoon.

Step 15: Pour in half the bourbon filling, spreading it evenly.

Step 16: Scatter the pecans over the filling.

Step 17: Add the remaining bourbon filling on top of the pecans, using your fingers to make sure each pecan is coated.

Step 18: Carefully place the pie on the prepared baking sheet.

Step 19: Bake for 1 hour 10 minutes, turning the baking sheet after 30 minutes.

Step 20: Give the pan a light shake; if the filling seems too liquid, bake for up to 20 minutes more, until the bourbon filling is firm.

Step 21: Let cool on a raised wire rack.