Bourbon Sweet Potato Pie13

Bourbon Sweet Potato Pie

written by Julie Cohn

Ten years ago, my family was moving from California back to Arizona, and we were supposed to spend Thanksgiving with friends…but I got shingles.  Our friends had a new grand baby who had not had all her chicken pox vaccines yet, so we were not able to spend the day with them, and went out to a local southern style restaurant instead. Instead of pumpkin pie with the Thanksgiving feast, they served southern bourbon sweet potato pie.

Oh my!  Fluffier and less spicy than pumpkin pie, the sweet potato pie melted in my mouth, and I instantly fell in love.  Since then, I have been determined to make the best sweet potato pie recipe from scratch, as delicious as the one we had that day. This Bourbon Sweet Potato Pie is the labor of those efforts.  Light and airy, the bourbon adds a touch of smoky sweetness to the pie, but if you prefer not to use bourbon, use vanilla instead. If you like pumpkin pie for Thanksgiving, you are going to big puffy heart love ♥ bourbon sweet potato pie!

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Bourbon Sweet Potato Pie

  • 3 Fresh Sweet Potatoes or 1 (15 oz) can of Sweet Potatoes (About 2 cups)
  • 4 Tbsp. Butter, softened
  • 3 Eggs
  • 1 c. Brown Sugar
  • 2/3 c. Evaporated Milk
  • 2 tsp. Flour
  • 1/8 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 3 Tbsp. Bourbon
  • Favorite Pie Crust (Homemade or pre-packaged)
  • Whipped Cream

Pre-heat the oven to 375 degrees. Wash and dry the fresh sweet potatoes, poke with a fork, and place on a foil-lined baking sheet in the oven. Bake for 45 minutes. When finished, removed from the oven and set aside to cool. While the sweet potatoes are cooking, roll out the pie crust.  I have a deep-dish pie dish, so I rolled my dough a little bigger than the size in the package. Place the pie crust in a pie dish, press to fit the dish, and crimp the edges to seal. (Can you tell I am not a master crimper?!)

When the sweet potatoes are cool, scoop the insides into a large mixing bowl. Add the butter, eggs, and brown sugar and beat until smooth in a food processor. Add the evaporated milk and blend until creamy. Add the flour, salt, nutmeg, cinnamon, and bourbon and blend.

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Pour the mixture into the pie crust and set the pie into the heated oven. Bake for 50-55 minutes, until the mixture is set. If the crust starts to brown too much, cover with aluminum foil.

When the pie is done, remove from the oven and set aside to cool. Serve cool with a dollop of whipped cream on top!

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Note:  I took leftover pie dough and cut little designs out to top the pie.  If you do this, add the pie crust cuttings after the pie has been baking about 30 minutes and make sure you brush the pie cuttings with an egg wash before baking.

 

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2 comments

karendawkins 12/12/2017 at 10:50 pm

You can also toss blueberries in flour before adding to muffins to keep them from sinking to the bottom! Great tips.

Reply
Julie Cohn 12/12/2017 at 11:22 pm

Great tip!

Reply

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