Pin it
This country-style Sweet Potato Pie offers up cozy, velvety goodness that works for any gathering. It combines garden-fresh sweet potatoes with cozy spices in a rich, buttery shell – all easy to whip up but packed with flavor. Top it off with some bourbon-infused whipped cream for a true down-home Southern treat.
Heartwarming Southern Delight
This dessert always takes me back to grandma's cooking with that perfect mix of sweet taters and toasty spices. I really dig how that splash of bourbon (if you want it) adds such amazing richness while staying true to its Southern roots. It doesn't matter if you're baking for something fancy or just need something sweet and homey – this pie always comes through.
What You'll Need
- Sweet Potatoes: 1½ lbs (roughly 4 medium ones), cooked till tender for the smoothest filling.
- Pie Crust: 1 all-butter crust that'll give you those flaky layers.
- Spices: Ground cinnamon, ginger, nutmeg, and allspice for that cozy aroma.
- Sugars: ½ cup each of dark brown sugar and granulated sugar to sweeten things up.
- Evaporated Milk: A 5-oz can that makes everything creamy.
- Eggs: 3 large eggs plus 2 yolks to make it super rich.
- Bourbon: If you want it, 2 tablespoons adds a nice warmth.
- Butter: 2 tablespoons, softened, mixed into the filling.
- Vanilla Extract: 2 teaspoons to boost all the flavors.
- Bourbon Whipped Cream: Heavy cream, powdered sugar, bourbon, and vanilla for the perfect topping.
Let's Bake Together
- Prepare the Crust
- Heat your oven to 400˚F. Stretch that pie dough into a 13-inch circle and lay it in a 9-inch pie dish. Fancy up those edges and stick it in the fridge for an hour. Bake it with weights for about 18-22 minutes, then pull those out and cook another 10-12 minutes. Let it cool all the way down.
- Cook the Sweet Potatoes
- Zap those sweet potatoes in the microwave on some paper towels for 10 minutes, turning them halfway. Scoop out all the soft insides and blend them up until they're totally smooth.
- Make the Filling
- Throw the butter, evaporated milk, eggs, yolks, bourbon, vanilla, sugars, spices, and salt in with your potato mush. Mix it all up until it's silky but don't go overboard.
- Bake the Pie
- Pour all that goodness into your cooled crust and bake at 350˚F for about 45-55 minutes. You'll know it's done when the edges don't jiggle but the middle still has a little wiggle. Cool it on a rack for a couple hours.
- Prepare the Whipped Cream
- Whip up that heavy cream, powdered sugar, bourbon, and vanilla until it holds nice peaks. Pop it in the fridge until you're ready to dig in.
- Serve
- Cut up your cooled pie and drop a dollop of that bourbon whipped cream on top. Put any leftovers in the fridge.
My Best Tips
I've made this pie so many times now and trust me, using fresh sweet potatoes really does pack more punch in both feel and taste. Don't try to rush past chilling that crust – it's what stops it from shrinking back. When you're mixing everything together, go easy on it – we want silky not overbeaten. And always let it cool all the way before cutting into it – you'll get those picture-perfect slices if you can wait it out.
Keeping It Fresh
Got some pie left? Wrap it up good and stash it in your fridge where it'll taste great for about three days. Want to keep it longer? Bundle it up tight and throw it in the freezer for up to a month. When you're craving it again, warming it up a bit in the oven brings back that just-baked magic.
Make It Your Own
I really love how this pie can change with your mood. I'll skip the bourbon when the little ones are around, or swap in a gluten-free crust when my friends can't do regular flour. Sometimes I'll toss in some cardamom for something different, and you can even use the same steps with pumpkin mush to make a standard pumpkin pie. Every little change puts your own stamp on this family favorite.
Pin it
Frequently Asked Questions
- → What’s better about fresh sweet potatoes?
- Fresh ones have a creamier texture and richer flavor than canned. Just ensure they’re totally soft before mixing in.
- → Why chill the crust beforehand?
- Chilling it for at least 30 minutes prevents it from shrinking and keeps it crispy when baked. It’s a key step!
- → How do I know the filling texture is perfect?
- It should be smooth but not watery. Too thin? Add more potato. Too thick? Adjust the milk slightly. Don’t overmix or it’ll get too airy.
- → Why wait before cutting the pie?
- Letting it cool for 2 hours ensures the filling sets and slices stay neat. Cutting too soon might leave things messy.
- → Do I have to include the bourbon?
- Not at all. It adds warmth and depth, but leaving it out won’t hurt the flavor or texture.