Ingredients
1 cup quick-cooking oats3/4 cup packed dark brown sugar3/4 cup self-rising flour1/2 cup butter, melted2/3 cup chopped walnutsFILLING:2 medium sweet potatoes (about 8 ounces each) 2 large eggs, lightly beaten1/2 cup packed dark brown sugar1/2 cup butter, melted1/4 cup self-rising flour2 tablespoons bourbonSweetened whipped cream
Preparation
Preheat oven to 325°. Mix the first 4 ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack.
Stir walnuts into remaining oat mixture. Reserve for topping.
For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly.
Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust.
Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.
