• Preheat oven to 350℉ (180℃/Gas Mark 4).
• In a medium bowl with an electric hand mixer, cream together unsalted butter, granulated sugar, and brown sugar until creamy and fluffy, about 3 minutes.
  8 tbsp unsalted butter, ½ cup granulated sugar, ¾ cup dark brown sugar
• Add eggs, vanilla, spices, and salt, and beat until all incorporated. Mix in evaporated milk and bourbon, then add the mashed roasted sweet potato. Whisk together by hand until smooth and creamy then pour the filling into your unbaked pie shell.
  2 large eggs, 1 tbsp vanilla extract, 2 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp freshly grated nutmeg, ⅛ tsp freshly cracked black pepper, ½ tsp kosher salt, 2 cups sweet potatoes, ½ cup evaporated milk, 1 tbsp bourbon, 1 unbaked pie crust
• Bake your sweet potato pie on the bottom rack of the oven for 50 minutes to 1 hour or until the center of your pie is just a little jiggly. It'll be puffy when it comes out but will deflate as it cools. Let cool to room temperature or chill in the fridge before starting the brulee process.

Brulee Sugar Crust

• Blot any moisture from the top of your pie gently with a paper towel, then sprinkle the sugars onto the pie. Tilt and shake the pie gently to cover the top of the pie in sugar then shake excess granules off into a sink or bowl. Repeat this step with granulated sugar until the entire pie is covered in sugar.
  1 tbsp turbinado sugar, 3 tbsp granulated sugar
• Using a culinary torch on medium flame, hover about 3 inches over the pie and focus on small areas with the flame, constantly moving so the sugar doesn't burn. As the sugar caramelizes, wisps of steam will come up and the sugar will turn brown, this is your cue to move on to a new section. Continue this process until the entire pie is completed.
• Let the pie cool from the heat for about 5-10 minutes and serve. The brulee crust does not last in the fridge, but the pie itself can be made days ahead of time.