1/3 c. packed golden raisins
1/4 c. bourbon
2 tbsp. melted butter
2 lg. sweet potatoes, cooked & mashed, about 2 c. puree
2 eggs, lightly beaten
2/3 c. dark brown sugar
3/4 c. hot milk
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped pecans, optional
1 (9") frozen unbaked pie shell, thawed

Soak raisins in bourbon for at least 30 minutes. Heat oven to 400 degrees. Beat butter into sweet potato puree. Beat in eggs, brown sugar, milk, vanilla, cinnamon, nutmeg and salt. Mix in raisins and bourbon and pecans.

Turn filling into unbaked pie shell. Bake for 15 minutes. Reduce oven to 350 degrees and continue to bake 30-40 minutes longer until crust is golden brown and knife inserted in center of pie comes out clean. Cool before serving.