Roasted sweet potatoes are pureed up with allspice, cream, and eggs to make the filling for my answer to pumpkin pie. And, oh yeah, a dollop of bourbon! You really can’t get more American than a bourbon sweet potato pie for Thanksgiving. All it needs is a good cup of coffee and a spoonful of whipped cream. Yum!
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I know that pumpkin pie is The One Fall Pie for a lot of people, but y’all should really give sweet potato pie a chance! Sweet potatoes are easy to find in the supermarket, simple to roast up in the oven, and a quick puree in the food processor solves any stringiness problems, leaving you with a beautiful and smooth filling to pour into the pie pan.
I will admit, though, that I’ve never been a huge fan of pumpkin pie, for all that it’s often the centerpiece of the Thanksgiving dessert line-up, and in our family we’re all about Apple Pie and Chocolate Mousse anyway.
While my lack of interest in pumpkin recipes might be changing, pumpkin will have quite the job to replace my beloved bourbon sweet potato pie. This is a pie I’ve been making for years and I always love it. Sweet potatoes make some excellent pie
This was one of those days when I love my job. I mean, I get to make pie! And eat pie! See that piece of sweet potato pie? It was gone as soon as I checked the photos. And I enjoyed every single bite.
My awesome and easy, flaky pie crust was tasty (and flaky! 🙂 ). The sweet potato filling was smooth and creamy and spiced just right. And I added a little dusting of allspice over the top to give it that little extra oomph.
A few things about my pie:
- This is the perfect make-ahead pie since the pie is much better the second day, after it has time to mellow.
- Don’t skip the pureeing step if you want a smooth filling.
- To make a pie with a more intense molasses flavor, use dark brown sugar.
- For a stronger citrus flavor, a teaspoon of orange zest stirred into the filling will do the trick.
- I find that a Pie Edge Cover is a useful gadget to have on hand for protecting the crust.
– Happy Eating, Annemarie
- 1 3/4 lb sweet potatoes about 3 medium
- 1/2 cup orange juice
- 2 tbsp bourbon
- 3/4 cup half and half
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 large egg yolk
- 1 tsp vanilla
- 1/2 tsp table salt
- 1/4 tsp allspice
- 1 dash cardamom
- 1 9-inch pie crust
- Preheat oven to 425F.
- Scrub the sweet potatoes, pierce them with a fork, and bake them until they are completely tender. This will take anywhere from 45-60 minutes, depending on the size and thickness of your sweet potatoes. Let the potatoes cool completely. Potatoes can be baked the night before.
- Preheat oven to 400F.
- Scrape the sweet potatoes out of their skins and into a food processor. Add the orange juice and bourbon and process until the sweet potatoes are completely smooth.
- Transfer the sweet potatoes to a large bowl, and add the half and half and the remaining 7 ingredients. Whisk all the ingredients together until combined. Pour the sweet potato filling into the prepared pie crust.
- Bake the pie until the filling puffs up and the center is set, 45-50 minutes. Set the pie on a rack and cool to room temperature and then into the refrigerator until it is cold, 3-4 hours. Serve with whipped cream and a dusting of allspice.
This pie is best made the day before you want to serve it.
If you don't want to add the bourbon, just add in 2 more tablespoons of orange juice.
Pureeing the sweet potatoes is very important. Sweet potato can be stringy and pureeing counteracts that, providing a smooth filling.
Any 9-inch pie crust will work, but I do recommend my Easy, Flaky Pie Crust.
Check the pie at around 30 minutes to see if the edges are getting too brown. If they are, either make a ring of foil to cover the edges or use a Pie Edge Cover.