Dessert

Classic Bourbon Sweet Potato Pie Recipe

ByMatteo Rossi January 9, 2026January 9, 2026

Introduction

If you’re looking to impress at your next fall gathering, this classic bourbon sweet potato pie is the perfect choice. It offers a creamy, rich filling with warm spices and a subtle bourbon kick that elevates the traditional sweet potato pie to something special. Easy to make and comforting, it’s a wonderful centerpiece for holiday tables or cozy dinners.

A golden brown pumpkin pie with a smooth, slightly swirled orange filling sits inside a white pie dish with a scalloped edge. The crust is thick, flaky, and has a rich brown color with a slightly uneven, rustic edge. The pie is placed on a red and white checkered cloth over a white marbled surface. In the background, there is a blurred white vase with small white flowers. The lighting is warm and natural, highlighting the pie's texture and color perfectly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the pie crust:

3/4 cup cold butter (cut into small cubes)
1 1/2 cups all-purpose flour
1/4 tsp sea salt
1 tbsp ice water

For the filling:

1 lb sweet potatoes (roasted until tender, about 45 minutes)
6 tbsp butter (softened to room temperature)
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
1/4 cup heavy cream
2 eggs (room temperature)
2 tbsp bourbon whiskey
1 tsp freshly ground nutmeg
1/2 tsp cinnamon
1/2 tsp sea salt

Instructions

Step 1: Combine the flour and sea salt in a bowl. Use your fingertips to work in the cold butter cubes until the mixture looks like coarse breadcrumbs. Add the ice water gradually, mixing gently until the dough just comes together without overworking. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Preheat the oven to 400°F. Pierce each sweet potato several times with a fork and place directly on the oven rack. Roast for about 45 minutes until tender. Let cool, then peel and set aside.
Step 3: Reduce the oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Transfer to a 9-inch pie pan, trimming excess. Prick the bottom and sides with a fork. Bake for 15 minutes until the crust is set and just starting to color.
Step 4: While the crust bakes, puree the roasted sweet potatoes in a food processor until smooth. In a bowl, beat together the softened butter with brown sugar, granulated sugar, and heavy cream. Add eggs one at a time, beating well after each. Add this mixture to the sweet potatoes along with bourbon, nutmeg, cinnamon, and sea salt. Process until silky and well combined.
Step 5: Reduce oven temperature to 350°F. Pour the filling into the warm crust, spreading evenly. Bake for 1 hour and 10 minutes until the edges are set but the center has a slight jiggle when gently shaken. Let cool at room temperature for 2-3 hours before slicing.

Tips & Variations

Use canned sweet potato puree (about 1 ½ cups) for a quicker filling, ensuring it is plain and not pre-sweetened.
Replace bourbon with 1 tablespoon vanilla extract plus 1 tablespoon water if you prefer no alcohol.
Swap heavy cream for whole milk or evaporated milk for a lighter filling.
Mix white sugar with a tablespoon of molasses if you don’t have brown sugar on hand.
Use pumpkin pie spice (1 ½ teaspoons) instead of nutmeg and cinnamon for a simpler spice blend.
For a flakier crust, replace half the butter with shortening, though flavor will change slightly.
Avoid overworking the crust dough to keep it flaky. Chill well before rolling out.
Blind bake the crust to prevent a soggy bottom when filled with the moist sweet potato mixture.

Storage

Once cooled, cover the pie loosely with foil or plastic wrap and refrigerate for up to 4 days. The flavors deepen after resting overnight. For longer storage, freeze tightly wrapped for up to 2 months. Thaw in the fridge overnight before serving. Reheat slices in the microwave for about 30 seconds or warm the whole pie in a 300°F oven for 15-20 minutes if desired.

How to Serve

A round pie with a golden-brown crust that is thick and slightly crinkled at the edge, holding a smooth, vibrant orange filling that looks creamy and evenly spread inside a white pie dish. The pie dish sits on a red and white checkered cloth, and in the background, there is a blurred white vase with small white flowers on a wooden surface. The scene has a warm, cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh sweet potatoes?

Yes, canned sweet potato puree works well and saves time. Use about 1 ½ cups of plain puree. Avoid pre-sweetened pie fillings as they can alter the taste and texture.

What if I don’t have bourbon or want to avoid alcohol?

You can substitute bourbon with 1 tablespoon of vanilla extract mixed with 1 tablespoon of water. This keeps the warm, sweet flavor without adding alcohol.