Sweet Potato Pie is a classic Southern dessert featuring a creamy, spiced sweet potato filling with hints of cinnamon, nutmeg, and vanilla, all baked in a flaky pie crust. This warm, comforting pie is perfect for fall and holiday gatherings!
Bourbon Sweet Potato Pie
Sweet Potato Pie is a classic Southern dessert featuring a creamy, spiced sweet potato filling with hints of cinnamon, nutmeg, and vanilla, all baked in a flaky pie crust. This warm, comforting pie is perfect for fall and holiday gatherings!
Ingredients
Scale
- 1 1/2cups(190g) all-purpose flour
- 1/2cup(115g) cold unsalted butter, cubed
- 1/4cup(60ml) ice-cold water
- 1/2 tspsalt
- 2cups(450g) mashed, cooked sweet potatoes (about 2–3 medium sweet potatoes)
- 1/2cup(115g) unsalted butter, melted
- 1cup(200g) granulated sugar
- 1/2cup(120ml) evaporated milk
- 2large eggs
- 1 tspvanilla extract
- 1 tspground cinnamon
- 1/2 tspground nutmeg
- 1/4 tspground ginger (optional)
- 1/4 tspsalt
Instructions
- Cook the Sweet Potatoes:Peel and chop the sweet potatoes into chunks. Boil in a pot of water until tender, about 15-20 minutes.Drain, mash, and let them cool slightly.
- Peel and chop the sweet potatoes into chunks. Boil in a pot of water until tender, about 15-20 minutes.
- Drain, mash, and let them cool slightly.
- Preheat the Oven:Preheat your oven to 350°F (175°C).
- Preheat your oven to 350°F (175°C).
- Make the Pie Crust:In a large bowl, combine the flour and salt.Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.Add the ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
- In a large bowl, combine the flour and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.
- Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
- Make the Sweet Potato Filling:In a large bowl, mix the mashed sweet potatoes, melted butter, granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt.Whisk until smooth and well combined.
- In a large bowl, mix the mashed sweet potatoes, melted butter, granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt.
- Whisk until smooth and well combined.
- Assemble the Pie:Pour the sweet potato filling into the prepared pie crust and smooth the top.
- Pour the sweet potato filling into the prepared pie crust and smooth the top.
- Bake:Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.If the crust starts to brown too quickly, cover the edges with foil.
- Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- If the crust starts to brown too quickly, cover the edges with foil.
- Serve:Allow the pie to cool to room temperature before slicing.Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Allow the pie to cool to room temperature before slicing.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Make it richer:Add 2 tbsp of brown sugar to the filling for a deeper flavor.
Make ahead:The pie can be made a day in advance and stored in the fridge.
Storage:Store leftovers in the fridge for up to 4 days. Reheat slices in the microwave or oven.
