Sweet Potato Bourbon Pie. So. Scrumptious. What wouldn't be when you add bourbon? Easy too.
Sweet Potato Bourbon Pie, scrumptious!
Sweet Potato Bourbon Pie is more robust than traditional Sweet Potato Pie.
Oh, yes, it's the holiday season again. Don here, telling you about Sweet Potato Bourbon Pie with a Gingersnap Crust. Each Thanksgiving Lois and I gather at my sister-in-law's home with family and friends. I get the delightful chore of baking the pies for dessert.
A few years ago, I added this delicious pie to the collection. When the pie shell was filled, there was about a cup of filling left that I baked in a ramekin.
The grandkids got to enjoy it a day early. Little Brennan (age 3 at the time) started out with a grumpy face and a declaration that he did not like sweet potato pie. After he was convinced to at least have a taste, Brennan ate more than his fair share of the sweet potato ramekin.
Gluten Free Ginger Snap Crust
I purchased a gluten free ginger snap crust for the pie, mostly because Lois eats gluten free, but also for the interesting flavor it brought to the pie. There are only a couple of tablespoons of bourbon in the pie and the alcohol burns off as you cook it. So don't worry about adding alcohol to your pie.
This recipe is based on one by Elizabeth Karmel that I found in an Associated Press story in our local paper the Daily News-Record.
What You Need
For this recipe, you will need measuring cups and spoons, a food processor, and a pie plate. As long as you are buying a pie plate, get a nice one. And get yourself a great coffeemaker. Our daughter just bought one that makes coffee two ways, with the individual cups and a whole pot. It's great.
Sweet Potato Bourbon Pie Recipe
Author: Recipe Idea Shop
Ingredients
- 2 lbs sweet potatoes
- 5 Tablespoons unsalted butter (melted)
- 3 large eggs
- ¾ Cup heavy cream or half and half
- 2 Tablespoons bourbon
- 1 ¼ teaspoons Madagascar Bourbon Pure Vanilla Extract
- ¼ Cup granulated sugar
- ½ Cup packed dark brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ teaspoon grated nutmeg
- ¼ teaspoon ground ginger
- pinch of ground cloves
- 1 unbaked pie crust (10", homemade or purchased. I used a Gluten Free Ginger Snap Crust.
Instructions
- Peel and slice the sweet potatoes about ½ inch thick slices.
- Dress the sweet potatoes very lightly with olive oil and roast in a 350°F degree oven until they are soft and begin to brown; 30 to 40 minutes.
- Let them cool to room temperature.
- When the sweet potatoes are cool, place them in a food processor and run for a minute or two until they are smooth.
- Add the melted butter, eggs, bourbon and vanilla while the food processor is running.
- Stop the food processor and scrape down the sides.
- Add the sugars, cinnamon, salt, nutmeg, ginger and cloves.
- Run the processor until all ingredients are combined and the mixture is fluffy.
- Preheat the oven to 450F degrees.
- Fill the pie crust of your choice with the mixture.
- Bake at 450°F for 15 minutes then reduce the heat to 350F and bake for about another 40 to 50 minutes.
- The pie is done when a sharp knife inserted in the center comes out clean.
- Let the pie cool to room temperature.
- Serve with whipped cream or just plain for a tasty dessert.
Notes
Sweet Potato Bourbon Pie with a Gingersnap Crust. Yes, please. What a superior combination!
More Desserts To Try
- Cinnamon Sugar Roasted Pumpkin
- Gluten Free Pie Crust for Sweet Pies
- Don's Gluten Free Shortbread Pie Crust
- Libby's Pumpkin Pie
- Don's Famous Favorite Pecan Pie
- Louisiana Pecan Pie
- Molasses Pumpkin Pecan Ginger Pie
- Chocolate Pecan Pie
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
