Description

This Classic Bourbon Sweet Potato Pie offers a rich, comforting fall dessert with the creamy texture of roasted sweet potatoes enhanced by warm spices and a subtle hint of bourbon. Perfect for holiday gatherings or any cozy occasion, this pie features a homemade flaky crust and a smooth, custard-like filling that pairs wonderfully with whipped cream or vanilla ice cream.

Ingredients

Scale

For the pie crust:

3/4 cup cold butter (cut into small cubes)
1.5 cups all-purpose flour (King Arthur recommended)
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 (preferably Maker’s Mark)
1 tsp nutmeg (freshly ground preferred)
1/2 tsp cinnamon
1/2 tsp sea salt

Instructions

Make and Chill the Pie Crust: Combine 1.5 cups all-purpose flour and 1/4 tsp sea salt in a bowl. Work in 3/4 cup cold butter cubes with your fingertips until the mixture resembles coarse breadcrumbs, creating flaky layers. Add 1 tbsp ice water gradually and mix gently until the dough just comes together without overworking. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes to make rolling easier and prevent shrinking during baking.
Roast the Sweet Potatoes: Preheat oven to 400°F. Pierce each sweet potato several times with a fork to release steam. Place directly on the oven rack and roast for about 45 minutes or until tender and easily pierced with a knife. Let cool enough to handle, then peel the skin. The flesh should be soft enough to mash smoothly.
Prepare and Blind Bake the Crust: Reduce oven temperature to 375°F. On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Transfer to a 9-inch pie pan and trim excess. Prick bottom and sides with a fork to prevent puffing. Bake for 15 minutes until set and lightly colored, preventing a soggy crust from the filling.
Make the Filling: While the crust bakes, add roasted sweet potatoes to a food processor and blend until smooth. In a separate bowl, combine 6 tbsp softened butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1/4 cup heavy cream. Beat in 2 room-temperature eggs one at a time, mixing well after each. Pour this mixture into the food processor with the sweet potatoes. Add 2 tbsp bourbon whiskey, 1 tsp nutmeg, 1/2 tsp cinnamon, and 1/2 tsp sea salt. Process until silky and homogeneous, about 1-2 minutes.
Fill and Bake the Pie: Reduce oven temperature to 350°F after removing the crust. Pour filling evenly into the warm crust. Bake for 1 hour and 10 minutes until set at edges but with a slight jiggle in the center on gentle shake, ensuring moist custard-like texture. Cool completely at room temperature for 2-3 hours before slicing for clean servings.

Notes

Use orange-fleshed sweet potatoes (often labeled as yams) for best texture and flavor.
For quicker prep, substitute 1 ½ cups of plain canned sweet potato puree for roasted potatoes.
If omitting bourbon, replace it with 1 tbsp vanilla extract plus 1 tbsp water.
Can substitute whole milk or evaporated milk for heavy cream for a lighter filling.
Use all granulated sugar or mix with molasses if brown sugar is unavailable.
Pumpkin pie spice can be used instead of nutmeg and cinnamon (about 1 ½ teaspoons).
Replace half the butter in crust with shortening for a flakier texture.
Avoid overworking dough to keep the crust flaky.
Ensure sweet potatoes are fully cooked and soft to prevent lumps in filling.
Bring filling ingredients to room temperature before mixing to avoid uneven texture.
Blind bake crust to avoid sogginess.
Allow pie to cool completely before slicing to set filling properly.
Store pie covered in refrigerator up to 4 days or freeze tightly wrapped for up to 2 months.
Thaw frozen pie overnight in fridge; warm slices if desired before serving.

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert, Pie
Method: Baking
Cuisine: American

Keywords: bourbon sweet potato pie, sweet potato pie, fall dessert, holiday pie, Thanksgiving dessert, homemade pie crust, bourbon dessert