HomeDessertBourbon Sweet Potato Pie Recipe

Bourbon Sweet Potato Pie Recipe

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Bourbon Sweet Potato Pie Recipe

Bourbon sweet potato pie is a delectable dessert that combines the rich flavors of sweet potatoes with the warmth of bourbon. It’s a perfect treat for any occasion, from holiday gatherings to cozy nights in. In this article, we’ll guide you through the process of making this mouthwatering dessert step by step.

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To make bourbon sweet potato pie, you’ll need the following ingredients:

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  • 2 cups mashed sweet potatoes
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 eggs
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked pie crust

Preparation of Pie Crust

Start by preparing the pie crust. You can either use a store-bought crust or make your own from scratch. If making your own, combine flour, salt, and cold butter in a bowl. Use a pastry cutter to mix until the mixture resembles coarse crumbs. Add cold water gradually and mix until a dough forms. Roll out the dough and place it into a pie dish, crimping the edges as desired.

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Preparing the Filling

In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, heavy cream, eggs, bourbon, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.

Combining Bourbon and Sweet Potato

For a more intense bourbon flavor, you can infuse the bourbon into the sweet potato mixture. Simply heat the bourbon in a small saucepan over low heat until warm, then add it to the sweet potato mixture and stir to combine.

Baking the Pie

Pour the sweet potato filling into the prepared pie crust. Smooth the top with a spatula and bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let it cool before serving.

Serving Suggestions

Serve the bourbon sweet potato pie warm or chilled, topped with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Storage Tips

Store any leftover pie in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 325°F (160°C) for 10-15 minutes until warmed through.


Feel free to customize your bourbon sweet potato pie by adding chopped pecans to the filling or drizzling it with caramel sauce before serving.

Health Benefits

Sweet potatoes are packed with nutrients, including vitamins A and C, fiber, and antioxidants, making this pie a healthier dessert option.

History of Bourbon Sweet Potato Pie

Bourbon sweet potato pie is believed to have originated in the southern United States, where sweet potatoes are a staple ingredient in many traditional dishes. The addition of bourbon adds a unique twist to this classic dessert, elevating its flavor profile.

Tips for Success

To ensure a successful bourbon sweet potato pie, make sure to use fresh, high-quality ingredients and follow the recipe instructions carefully. Don’t overmix the filling to avoid a dense texture, and be sure to bake the pie until the filling is just set for the perfect consistency.

Common Mistakes to Avoid

Avoid overbaking the pie, as this can cause the filling to become dry and crack. Additionally, be careful not to add too much bourbon, as it can overpower the other flavors in the pie.

Frequently Asked Questions

  1. Can I use canned sweet potatoes instead of fresh?
    • While fresh sweet potatoes are preferred for the best flavor and texture, you can use canned sweet potatoes in a pinch. Just be sure to drain them well before mashing.
  2. Can I make this pie without bourbon?
    • Yes, you can omit the bourbon if you prefer. The pie will still be delicious, but it will have a slightly different flavor profile.
  3. Can I freeze bourbon sweet potato pie?
    • Yes, you can freeze the pie before or after baking. If freezing before baking, wrap it tightly in plastic wrap and aluminum foil. If freezing after baking, let it cool completely, then wrap it well before freezing. Thaw in the refrigerator before reheating.
  4. Can I use a different type of alcohol instead of bourbon?
    • While bourbon is traditional in this recipe, you can experiment with other spirits like rum or brandy for a different flavor twist.
  5. How can I prevent the crust from becoming soggy?
    • Blind baking the crust before adding the filling can help prevent it from becoming soggy. Simply line the crust with parchment paper and fill it with pie weights or dried beans before baking.


Bourbon sweet potato pie is a delightful dessert that combines the comforting flavors of sweet potatoes with the warmth of bourbon. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe is sure to impress. So gather your ingredients and give it a try—you won’t be disappointed!

Source: sallysbakingaddiction.com

Yield: 1 9-inch pie

Bourbon Sweet Potato Pie Recipe

Bourbon Sweet Potato Pie Recipe

Bourbon sweet potato pie is a delectable dessert that combines the rich flavors of sweet potatoes with the warmth of bourbon. It's a perfect treat for any occasion, from holiday gatherings to cozy nights in. In this article, we'll guide you through the process of making this mouthwatering dessert step by step.

Prep Time 3 hours
Cook Time 1 hour



  • 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream


  • 1.5 lbs sweet potatoes (2 medium/large)
  • 6 Tablespoons (85g) unsalted butter, super soft (see note)
  • 2/3 cup (135g) packed light or dark brown sugar (I recommend dark)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) bourbon*
  • 1 large egg + 2 large egg yolks* (see note)
  • 1 Tablespoon (8g) all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt

Marshmallow Meringue:

  • 2 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract


  1. Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
  2. As the pie dough chills, start the sweet potatoes: Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (Review my how to crimp and flute pie crust tutorial if you need extra help with this step.) Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling—this helps prevent the crust from shrinking.
  4. Preheat oven to 350°F (177°C).
  5. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
  6. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
  7. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
  8. Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
  9. For the marshmallow meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture’s temperature taken with an instant read thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form.
  10. Spread marshmallow cream on top of cooled pie. Serve immediately or store at room temperature or in the refrigerator uncovered up to 8 hours before serving. If desired, toast the marshmallow topping with a kitchen torch just before serving. If you want to use the oven to toast instead, see detailed recipe Note.
  11. Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.


  • Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance (without the meringue topping) because the flavors are even better on day 2—cover tightly and store at room temperature. Add meringue topping within a few hours before serving. The pie dough can also be prepared ahead of time. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can also boil, drain, and puree the potatoes up to 2 days ahead of time. Bring to room temperature before continuing with the recipe. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw at room temperature before using.
  • Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. For the pictured pie, I actually used half whole wheat flour and half all-purpose flour (1 and 1/4 cups each). I kept everything else in the pie crust recipe and instructions the same. It had a wonderful nutty flavor. We loved it, especially with this pie.
  • Butter: You need 6 Tablespoons of softened unsalted butter in the filling. To help it blend with the liquid ingredients in the filling, make sure it’s super soft. (Even softer than room temperature butter.) Cut it into pieces and microwave it for 15-20 seconds to help it soften.
  • Bourbon: I’m not much of a bourbon connoisseur. Since the bourbon is being used in a recipe and you only need 1/4 cup, no need to purchase the fancy expensive stuff. I used Jim Beam. If you want to skip the alcohol, try my brown sugar sweet potato pie instead. You can top that with this marshmallow topping if desired.
  • Eggs: You need 1 large egg + an additional 2 large egg yolks in the filling. Conveniently, you can use the 2 whites for the meringue topping. You also need 1 egg for the egg wash, which is brushed on the crust before baking. This means you need 4 large eggs total.
  • Toasting topping in the oven: Instead of a torch, you can use your oven. Preheat to 450°F (232°C), and bake until the meringue begins to brown, usually about 2–3 minutes—keep a close eye on it. You could also use the broiler, but I find this method quickly burns the exposed crust, so I generally don’t recommend it unless you cover just the crust with some aluminum foil.
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