Baked sweet potatoes, cream, spices, and a dollop of bourbon come together to make a classic bourbon sweet potato pie which is perfect for the Thanksgiving table.
Prep Time 1hour
Cook Time 1hour45minutes
Total Time 2hours45minutes
Author Just a Little Bit of Bacon
1 3/4lbsweet potatoesabout 3 medium
3/4cuphalf and half
1/2cuppacked light brown sugar
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.