Brulee Bourbon Sweet Potato Pie
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
55 mins
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Cooling Time
45 mins
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Total Time
1 hr 55 mins
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Servings
8 slices
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Calories
342 kcal
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Course
Dessert
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Cuisine
African-American Fusion
Brulee Bourbon Sweet Potato Pie
Description
The Brulee Bourbon Sweet Potato Pie combines roasted, mashed sweet potatoes with a rich custard comprising butter, both granulated and brown sugars, eggs, vanilla extract, cinnamon, ginger, freshly grated nutmeg, black pepper, kosher salt, evaporated milk, and bourbon. This mixture is poured into an unbaked pie crust and baked until the center is just set and slightly jiggly, ensuring a creamy texture after cooling.
Once cooled, the pie is topped with a mixture of turbinado and granulated sugars which, when brûléed, creates a crisp, crackly caramelized sugar crust. This contrast of creamy sweetness underneath and crunchy sugar on top defines the pie's texture. The bourbon adds a subtle warmth and depth that complements the spices and sweet potato.
This pie can be served chilled or at room temperature, making it suitable for holiday meals or special occasions. The brûlée topping should be done on the serving day for the best crisp texture. It pairs well with whipped cream or a scoop of vanilla ice cream.
For make-ahead storage, the pie can be refrigerated for up to four days or frozen for up to a month, but the brûlée crust is best created just before serving to maintain its texture. When freezing, bake fully, cool completely, then wrap and freeze. Thaw overnight in the refrigerator before serving.
Ingredients
Sweet Potato Pie
- 8 tbsp butter softened to room temperature, unsalted
- ½ cup granulated sugar
- ¾ cup dark brown sugar
- 2 egg room temperature, large
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg freshly grated
- ⅛ tsp black pepper finely ground, freshly cracked
- ½ tsp kosher salt
- 2 cups sweet potato roasted and mashed (about 4 medium sweet potatoes
- 1/2 cup evaporated milk
- 1 tbsp bourbon
- 1 pie crust 9 inch, unbaked
Caramelized Brulee Sugar Crust
- 1 tbsp turbinado sugar
- 3 tbsp granulated sugar
Instructions
- Preheat oven to 350℉ (180℃/Gas Mark 4).
- In a medium bowl with an electric hand mixer, cream together unsalted butter, granulated sugar, and brown sugar until creamy and fluffy, about 3 minutes.
- Add eggs, vanilla, spices, and salt, and beat until all incorporated. Mix in evaporated milk and bourbon, then add the mashed roasted sweet potato. Whisk together by hand until smooth and creamy then pour the filling into your unbaked pie shell.
- Bake your sweet potato pie on the bottom rack of the oven for 50 minutes to 1 hour or until the center of your pie is just a little jiggly. It'll be puffy when it comes out but will deflate as it cools. Let cool to room temperature or chill in the fridge before starting the brulee process.
Brulee Sugar Crust
- Blot any moisture from the top of your pie gently with a paper towel, then sprinkle the sugars onto the pie. Tilt and shake the pie gently to cover the top of the pie in sugar then shake excess granules off into a sink or bowl. Repeat this step with granulated sugar until the entire pie is covered in sugar.
- Using a culinary torch on medium flame, hover about 3 inches over the pie and focus on small areas with the flame, constantly moving so the sugar doesn't burn. As the sugar caramelizes, wisps of steam will come up and the sugar will turn brown, this is your cue to move on to a new section. Continue this process until the entire pie is completed.
- Let the pie cool from the heat for about 5-10 minutes and serve. The brulee crust does not last in the fridge, but the pie itself can be made days ahead of time.
Notes
- Store the pie covered in the refrigerator for up to 4 days to maintain freshness.
- Freeze fully baked and cooled pie for up to 1 month, thawing in the refrigerator for 24 hours before serving.
- Caramelize the brûlée sugar crust on the day of serving to ensure it remains crisp and crackly.
- Serve the pie chilled or at room temperature, but do not leave out at room temperature for longer than 2 hours.
- Make the pie the day before if desired, and apply the brûlée topping just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 342kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 78mg | 26% |
| Sodium | 411mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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