Chef Art Smith emphasizes the importance of not rushing the process when baking a sweet potato pie, advising bakers to roast their own sweet potatoes.
Making your own pie crust is vital for the best results, and if time is tight, consider preparing it in advance to have on hand.
Adding a splash of bourbon to the filling can enhance the pie's flavor beautifully; it's an optional yet delicious way to elevate the dessert.
Chefs suggest that shortcuts, like using canned sweet potatoes, ultimately deprive you of the superior taste offered by fresh ingredients.
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