Dutch Sweet Potato Pie

Dutch Sweet Potato Pie 1 medium sized orange sweet potato makes about 1 1/2 cup 1 stick softened salted butter 1/4 tsp ground nutmeg 1 tsp ground cinnamon 1 1/4 cup granulated sugar 2 medium sized eggs 3/4 cup evaporated milk 1 tsp lemon zest 2 tsp lemon juice 1 tbsp bourbon vanilla extract 1 9 inch deep dish pie shell. Topping 6 tbsp salted butter cold 1/2 cup all purpose flour 1/4 cup brown sugar 1/4 cup granulated sugar Wash and scrub the sweet potato until well cleaned, then pierce several times with a fork. Wrap the sweet potato with aluminum foil, and bake on 350 F for 45 minutes OR until tender. Once the potato is done, let cool, then scoop out the meat of the sweet potato ( should be about 1 & 1/2 cup!). Next, whip the potato filling with a handheld mixture, and be sure to remove the strings ( from the sweet potato) from the whisk. Once the potato is whipped nicely ( nice & fluffy), and in the cinnamon, nutmeg, and sugar. Mix well. Sprinkle in the sugar, and mix. Now add in the butter, and mix. Once everything is well incorporated you can add in the eggs, but one at a time while mixing. Add in the evaporated milk, bourbon vanilla, lemon juice, and zest. Mix until everything is well incorporated, then pour the filling into the pie shell. ** *The pie shell should be thawed, and not baked prior to pouring in the filling*** ** The oven should still be on 350 F at this time*** In a medium bowl combine 6 tsp cold butter, 1/2 cup all purpose flour, 1/4 cup granulated sugar, and 1/4 cup brown sugar. Combine the ingredients until they resemble crumbs. Evenly sprinkle the crumbs on top of the pie. Bake the pie for 45-50 minutes. Let the pie cool completely, before cutting into it.