1). Pre-heat oven to 350
2). Roast sweet potato until soft, approximately 45 minutes or until potato's natural sugars start to caramelize. Let cool.
3). Remove meat from skin and puree until smooth. Let cool.
4). Combine yolk and whisk with cane sugar.
5). Add salt to combine.
6). Add maple syrup and bourbon to combine.
7). Add melted butter and heavy cream to combine.
8). Set aside to bake in pie shell.
Gingersnap graham dough (one pie shell):
Cream butter and sugar until light and fluffy. Scrape bowl and bring together. Add egg, vanilla, and molasses, mix to combine. Scrape bowl and bring together. Add flour, graham crumbs, salt, and spices, slowly combining. Make sure dough is mixed thoroughly. Wrap in plastic wrap and refrigerate for at least two hours.
Stout butterscotch (3/4 quart):
Combine sugars, vanilla, butter, and stout. Melt in heavy-duty saucepot until melted and boiling. Add cream in two batches, reducing for one minute after each addition. Add salt to taste. Strain into a fine mesh strainer.
Combine all ingredients. Bring to a boil. Turn down to a simmer and cook for two minutes. Let sit for five minutes. Strain through a fine mesh strainer, let cool.
To make pie in pre-heated oven:
Spray nine-inch pie tin with vegetable oil spray, line with dough by putting dough in evenly. Freeze for about 10 minutes.
Wrap pie tin with plastic wrap, leave overhang and fill with beans, rice, or pie weights. Wrap overhang over pie weights. Bake until crust is cooked but not brown, approximately 15 minutes.
Take weights out, fill with sweet potato filling. Bake until filling is set, approximately 10 to 15 minutes. Serve cool with toasted marshmallows, warm stout butterscotch, and cranberry syrup. To toast marshmallows, turn oven up to broil, place marshmallows atop pie, and cook in broiler for about 30-60 seconds.