Cook sweet potato (boil or microwave) until done. Let cool and peel.

Combine dry ingredients of dough and butter in a food processor and mix until it resembles large crumbs.

In a medium bowl beat egg, extract, zest and vodka.

Add egg mixture to dry ingredients and form a ball. Slightly flatten and wrap in plastic. Let rest for 30 minutes in the refrigerator.

Heat oven to 350F. Grease a 10-inch pie pan.

Break apart sweet potato in a bowl, removing fibrous strings.

Add butter and mix well. Stir in rest of ingredients and beat at medium speed until smooth.

Roll dough on a floured surface. Put on pie pan. With the extra dough make simple, delicious cookies by baking them for 10 minutes.

Put filling onto the unbaked pie crust.

Bake at 350F for 55 minutes on center rack until cake tester inserted in the middle comes out clean. Pie will puff like a soufflé but then it will deflate as it cools. Accompany with sweetened whipped cream like Chantilly cream.