Sweet Potato Bourbon Pie Recipe

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

Prep Time15

Cook Time2

Total Time2 15

Course: Dessert, Pie

Cuisine: American

Keyword: bourbon pie, sweet potato bourbon pie, sweet potato pie

Servings:

Calories: 399kcal

Author: Kathy Owen

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

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.

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