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Bourbon Sweet Potato Pie

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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

  1. 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.
  2. Peel and chop the sweet potatoes into chunks. Boil in a pot of water until tender, about 15-20 minutes.
  3. Drain, mash, and let them cool slightly.
  4. Preheat the Oven:Preheat your oven to 350°F (175°C).
  5. Preheat your oven to 350°F (175°C).
  6. 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.
  7. In a large bowl, combine the flour and salt.
  8. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  9. Add the ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.
  10. Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
  11. 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.
  12. 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.
  13. Whisk until smooth and well combined.
  14. Assemble the Pie:Pour the sweet potato filling into the prepared pie crust and smooth the top.
  15. Pour the sweet potato filling into the prepared pie crust and smooth the top.
  16. 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.
  17. 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.
  18. If the crust starts to brown too quickly, cover the edges with foil.
  19. 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.
  20. Allow the pie to cool to room temperature before slicing.
  21. 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.

Find it online: https://cosycookery.com/bourbon-sweet-potato-pie/