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Bourbon Sweet Potato Pie

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Try this flavorful twist on sweet potato dessert with creamy, spiced filling and a touch of bourbon. Paired with buttery crust and topped with fluffy bourbon cream, it's all about balanced indulgence.

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Twistytaste.com
Updated on Sun, 11 May 2025 15:50:40 GMT
A slice of golden pie with fluffy cream on top, sprinkled with cinnamon, sitting with drinks and a full pie as the backdrop. Pin it
A slice of golden pie with fluffy cream on top, sprinkled with cinnamon, sitting with drinks and a full pie as the backdrop. | twistytaste.com

This sweet potato pie always takes me back to grandma's cooking. That fluffy mixture combined with those cozy spices works wonders with each mouthful. While many folks go for pumpkin pies, I always bring this down-home favorite to holiday gatherings. Top it with some bourbon-infused whipped cream and you've got something truly out of this world.

Why This Pie Stands Out

What makes this dessert so wonderful is how incredibly airy it feels and its natural sweetness. The sweet potatoes create such a gentle taste that even my friends who love pumpkin pie can't stop coming back for more. It makes me so happy seeing guests try it for their first time, especially when they realize how unique it is compared to other holiday desserts.

Key Components

  • 3 large sweet potatoes: Go for ones with orange insides and copper skin as they'll give you the best taste and that lovely color.
  • 1 buttery pie crust: I've got a homemade version that works great, but grabbing one from the store saves precious time during holiday rush.
  • Your favorite spices: My mix includes 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and a dash of real vanilla.
  • 3 large eggs and 1 can evaporated milk: These two things help create that smooth, velvety filling.
  • Bourbon whipped cream: Adding just a tiny bit to your cream really takes this dessert up a notch.

Pie Preparation Steps

Prepare Your Sweet Potatoes
Stick those sweet potatoes in the microwave for fast cooking - about 10 minutes should do the trick. Using the microwave stops them from getting too wet.
Prepare Your Crust
Put parchment in your cold crust, add some weights and give it a short prebake until it turns slightly golden.
Mix Your Filling
Combine your cooked potatoes with eggs, milk, butter and all those wonderful spices until you get a smooth, silky mixture.
Bake It Up
Pour that beautiful filling into your crust and bake until it sets nicely. Let it sit for a couple hours before cutting.

Insider Baking Tips

Use your microwave to cook sweet potatoes fast without making them soggy. Don't skip prebaking the crust if you want that nice crispy bottom. Always let your pie cool all the way before putting it in the fridge and you'll keep the texture just right.

Storage Advice

Your pie will stay good in the fridge for around four days if you wrap it up well. You can enjoy it cold or at room temp, whatever you like best. Don't forget that bourbon whipped cream on top for an extra special touch.

Comfort Food At Its Finest

This dessert adds something really special to any holiday table. Its light custard center and warming spices give you pure comfort in every bite. You'll understand why this Southern classic has shown up at holiday meals for so many years once you've tried it.

A freshly baked pumpkin pie topped with whipped cream and sprinkled with cinnamon, with one slice removed. Pin it
A freshly baked pumpkin pie topped with whipped cream and sprinkled with cinnamon, with one slice removed. | twistytaste.com

Frequently Asked Questions

→ Why cook sweet potatoes in the microwave?

It’s faster than baking, taking just about 10 minutes, and gets the texture perfect for blending. You’ll also keep more nutrients intact compared to boiling, and it saves energy!

→ Can I leave out the bourbon?

Absolutely, the pie will turn out just as creamy. Swap the bourbon by adding an extra splash of vanilla, and use plain whipped cream instead. The spices will still make it shine.

→ Why blind bake the crust first?

This step gives your crust a firm base, stopping it from turning soggy under the wet filling. It crisps the edges and keeps everything sturdy when sliced.

→ How can I tell if the pie is ready?

Look for firm edges and a middle that wobbles just a little. When shaken gently, the center should jiggle as one solid area, not liquid. Let it cool to finish setting up perfectly.

→ Is it good to make ahead?

You can totally prep this two days early and store it in the fridge. The crust might soften a bit over time. For best results, only whip the cream right before serving to keep it airy.

Sweet Potato Bourbon

A warm sweet potato dessert with a bourbon touch, spiced filling, and whipped cream topping. Great for gatherings.

Prep Time
30 Minutes
Cook Time
75 Minutes
Total Time
105 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 premade all-butter pastry shell.
02 1 1/2 pounds of yam-like sweet potatoes.
03 2 tablespoons of room-temperature unsalted butter.
04 1 five-ounce can of evaporated milk.
05 Three big eggs.
06 Two egg yolks from large eggs.
07 1-2 tablespoons of bourbon (if desired).
08 2 tsp pure vanilla extract.
09 1/2 cup packed dark brown sugar.
10 A half cup of white sugar.
11 1 teaspoon ground cinnamon spice.
12 Half a teaspoon of ginger powder.
13 1/4 tsp freshly ground nutmeg.
14 A pinch (1/4 tsp) of ground allspice.
15 Just under 1/4 tsp kosher salt.
16 1 cup heavy cream for whipping.
17 1/4 cup confectioners’ sugar.
18 1-2 tbsp bourbon for flavor.
19 Half a teaspoon of vanilla liquid.

Instructions

Step 01

Stretch dough into a 13-inch round. Pop it in a 9-inch pan, chill it for an hour. Bake with weights for 20ish minutes, pull the weights, and bake 10ish more. Let it cool down all the way.

Step 02

Pierce potatoes and zap them in the microwave for 10 minutes. Scoop out the insides and toss them in a processor. Add butter, blend, then throw in milk, eggs, bourbon, and vanilla. Sprinkle in sugars and spices, blend till totally smooth.

Step 03

Pour that smooth mixture into your crust. Bake around 50 minutes or until just the middle jiggles slightly. Let it sit for two hours to cool.

Step 04

Whisk cream, powdered sugar, vanilla, and optional bourbon until stiff peaks form. Scoop over the pie when serving.

Notes

  1. Skip the bourbon if you don't want it.
  2. Plan ahead: it keeps for 48 hours.
  3. Run yams through a sieve for extra smoothness.
  4. Cover edges during blind-baking to avoid burning.
  5. Great for parties and holidays.
  6. Store leftovers in the fridge.

Tools You'll Need

  • Pie pan measuring 9 inches.
  • Electric food processor.
  • Mixer (stand type).
  • Weights for pies.
  • Baking parchment.
  • Small sieve for straining.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream).
  • Pie crust has wheat.
  • Includes eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 45 g
  • Protein: 6 g