Prepare 1 pie crust and save a little to make cutouts to deocrate the pie.
Peel and cube the sweet potatoes.
Bring a large pot of water to a boil. Then add in the sweet potatoes and boil for about 15 minutes until soft. You’ll be able to stick a fork all the way through.
Then strain, saving 1 tbsp water to puree them with.
Add the sweet potatoes into a blender with 1 tbsp of the water they were boiled.
Blend until they are perfectly pureed, similar to a can of pureed pumpkin.
In an electric mixer, combine the sweet potatoes, soft butter, both sugars and eggs and blend.
Add in the milk, bourbon, vanilla, spices and salt and blend.
Scrape the bottom and sides of the bowl and continue mixing.
Pour into a prepared pie crust and bake in a preheated 400 degree oven for 50 minutes until the center of the pie does not wiggle.
Let the pie cool for 30 minutes before serving.