Bourbon Sweet Potato Pie
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4.7
9 reviews
Excellent
Bourbon Sweet Potato Pie
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This bourbon sweet potato pie, filled with sweet potatoes, butter, cream, eggs, spice, and bourbon, is topped with a brown sugar streusel. Suddenly, Thanksgiving is even better.
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Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 tablespoons (3 oz) cold unsalted butter cubed, plus more for the pie pan
- 5 to 6 tablespoons cold water
- 1 large egg
- 1 tablespoon whole milk
For the streusel
- 1/3 cup packed light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup Finely chopped pecans
- 1 tick (4 oz) cold unsalted butter cubed
For the sweet potato pie filling
- 3 cups cooked and cooled mashed sweet potato (from 3 large sweet potatoes)
- 3/4 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/4 cup bourbon
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup heavy cream
Instructions
Make the crust
- In a food processor, combine the flour, sugar, salt, and cinnamon. Add the butter cubes and pulse until crumbly. With the food processor running, drizzle in just enough water, 1 tablespoon at a time, to bring the dough together into a ball.
- Turn out the dough onto a sheet of plastic wrap, shape into a disc, and wrap well. Refrigerate for 30 minutes.
- Turn out the dough on a lightly floured surface and roll it into a 12-inch (30 cm) circle. Lightly butter a 9-inch (23-cm) pie pan. Gently lift an edge of the dough and drape it over the rolling pin and then carefully move it over the pie pan. Gently lower and press the dough into the pan and then flute the edges. Place the pie pan in the refrigerator while preparing the filling and crumble.
- In a small bowl, lightly whisk the egg and milk until combined and set aside until just before baking the pie.
- Preheat the oven to 350°F (175°C) and position a rack in the lower third of the oven.
Make the streusel
- In the food processor, briefly mix the brown sugar, flour, cinnamon, salt, and pecans to combine. Scatter the butter cubes evenly over the sugar mixture and pulse just until the mixture is crumbly. (Alternatively, in a medium bowl, use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture is crumbly.)
Make the sweet potato pie filling
- In the bowl of a stand mixer or a large bowl, combine the mashed sweet potato, brown sugar, and corn syrup. Using the stand mixer or an electric hand-held mixer, beat until well blended and no lumps remain, at least 1 minute.
- Add the bourbon, cinnamon, nutmeg, ginger, salt, and vanilla and beat 1 minute more. Add the eggs and heavy cream and mix until incorporated.
Assemble the pie
- Remove the pie pan from the refrigerator and use a pastry brush to lightly brush some of the reserved egg wash over the rim of the crust. Pour the sweet potato filling into the crust. Top with a generous layer of streusel. (Chances are you’ll have some streusel left over. If you don’t nibble it all, you can freeze the rest to sprinkle on your next batch of muffins or your next bowl of oatmeal.)
- Place the pie on a rimmed baking sheet lined with foil and slide it on the lower rack of the oven. Bake the pie until the crust and streusel are golden brown, the edges of the filling are set, and the center jiggles just slightly, 55 to 60 minutes. Let the pie cool completely before serving.
Notes
- Serving suggestions--Top this pie with whipped cream. Try spicing up your whipped cream with your favorite spices or more bourbon.
- Make it in advance--The pie can be made up to 2 days in advance. Store, covered, in the refrigerator and bring to room temperature before serving.
Nutrition Information
Show Details
Serving
1slice
Calories
434kcal
(22%)
Carbohydrates
73g
(24%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
341mg
(14%)
Fiber
4g
(16%)
Sugar
36g
(72%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 434kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 341mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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