Bourbon Sweet Potato Pie
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.
Servings 8 servings
Calories 375kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 375kcal