Purple Sweet Potato Pie
This purple version of classic sweet potato pie has a shot of brandy, which adds another layer of seasonal flavor. Serve with a dollop of lightly sweetened whipped cream.
To make ahead: Freeze crust (Step 1) for up to 3 months. Loosely cover pie and refrigerate for up to 1 day.
Equipment: 9-inch deep-dish pie pan
2 fat, 1 other carbohydrate, 1 starch