Sweet Potato Bourbon Pie With Gingersnap Crust

Sweet Potato Bourbon Pie is a delicious treat served usually for Thanksgiving and Christmas.

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This sweet potato pie is fabulous for two reasons: it contains a bit of Bourbon, and the crust is Gingersnap!

I purchased a gluten-free ginger snap crust for the pie because it adds an interesting flavor. 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.

Sweet Potato Bourbon Pie Recipe

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 (9" 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 350°F and bake for 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

Note: You can do the first 8 steps ahead and refrigerate the filling for several days if you wish.

More Desserts To Try

• Cinnamon Sugar Roasted Pumpkin
• Don's Gluten Free Shortbread Pie Crust 
• Libby's Pumpkin Pie
• Louisiana Pecan Pie
• Molasses Pumpkin Pecan Ginger Pie
• Chocolate Pecan Pie

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Sweet Potato Bourbon Pie Recipe

Traditional sweet potato pie with a little extra flavoring (bourbon)

Author: Recipe Idea Shop

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Prep : 15 minutes mins

Cook : 2 hours hrs

Total Time: 2 hours hrs 15 minutes mins

Course : Dessert, Pie

Cuisine : American

Servings : 8

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.

Get Recipe Ingredients

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.

Nutrition (may vary depending on ingredients and amounts used)

Calories: 399kcal | Carbohydrates: 54g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 264mg | Potassium: 479mg | Fiber: 4g | Sugar: 25g | Vitamin A: 16477IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg

Notes

Note: You can do the first 8 steps ahead and refrigerate the filling for several days if you wish.

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