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Bourbon Sweet Potato Pie

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Sweet Potato Pie is a classic Southern dessert featuring a creamy, spiced sweet potato filling with hints of cinnamon, nutmeg, and vanilla, all baked in a flaky pie crust. This warm, comforting pie is perfect for fall and holiday gatherings!

Ingredients

Scale

For the Pie Crust:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/4 cup (60ml) ice-cold water
  • 1/2 tsp salt

For the Sweet Potato Filling:

  • 2 cups (450g) mashed, cooked sweet potatoes (about 2–3 medium sweet potatoes)
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) evaporated milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1/4 tsp salt

Instructions

  • Cook the Sweet Potatoes:

    • Peel and chop the sweet potatoes into chunks. Boil in a pot of water until tender, about 15-20 minutes.
    • Drain, mash, and let them cool slightly.

  • Preheat the Oven:

    • Preheat your oven to 350°F (175°C).

  • Make the Pie Crust:

    • In a large bowl, combine the flour and salt.
    • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    • Add the ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.
    • Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.

  • Make the Sweet Potato Filling:

    • In a large bowl, mix the mashed sweet potatoes, melted butter, granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt.
    • Whisk until smooth and well combined.

  • Assemble the Pie:

    • Pour the sweet potato filling into the prepared pie crust and smooth the top.

  • Bake:

    • Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
    • If the crust starts to brown too quickly, cover the edges with foil.

  • Serve:

    • Allow the pie to cool to room temperature before slicing.
    • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

  • Make it richer: Add 2 tbsp of brown sugar to the filling for a deeper flavor.
  • Make ahead: The pie can be made a day in advance and stored in the fridge.
  • Storage: Store leftovers in the fridge for up to 4 days. Reheat slices in the microwave or oven.

Find it online: https://recipe.ukfinda.com/bourbon-sweet-potato-pie/