Vanilla Bourbon Sweet Potato Pie

Rumor has it that the mighty cupcake is losing favor and pie popularity is surging. I’m not sure I’m down with the idea of certain sweets going in and out of fashion, but I’m a big fan of making room for everyone. Especially when it comes to desserts.

Today, though, for one day, I’m okay with favoring pie. It is, after all, National Pie Day. That’s right; a holiday all about pie! According to holidayinsights.com, it’s a day for baking pies, sharing pies and trying new pie recipes. And hey! I’ve got a new recipe for you right here!

I first made this Sweet Potato Pie for Christmas just this year. It’s one of those rare recipes that hit the perfect note the very first time I attempted it, and I doubt I’ll ever stray from this version. I’m just going to put all modesty aside and declare it pretty much perfection.

 

While, yes, I generally welcome all desserts, I guess I do have to admit that in the battle of Sweet Potato Pie vs. Pumpkin Pie, I stand clearly on the side of the former. Sweet Potato Pie has finer, silkier, melt-in-your-mouth texture and a depth of flavor that has pumpkin beat by a mile.

This Sweet Potato Pie recipe in particular is made with finely pureed sweet potatoes pecked with a pinch of spices and a liberal scrape of tiny little magical vanilla beans. A touch of Maker’s Mark adds another note; all the better because it’s a Southern one. And Sweet Potato Pie is nothing if not Southern.

So how about giving it a try (with a little homemade whipped cream, natch)? It won’t make you forget cupcakes (what would?!) but it’ll certainly give you a whole new appreciation for pie.

Oh, and here comes the disclaimer:

I’m still not confident I can make a pie crust worth eating, and time is hard to come by for me these days. So I bought the crust for this pie. I know! Shameful! I need to add “learn how to make the perfect pie crust” to my list of things to do in 2011. Along with “no more procrastinating” – if I ever get around to making the list, that is.

Here, nonetheless, is the recipe!

Print Recipe

Vanilla Bourbon Sweet Potato Pie

This Sweet Potato Pie recipe is made with finely pureed sweet potatoes pecked with a pinch of spices and a liberal scrape of tiny little magical vanilla beans. A touch of Maker's Mark adds another note; all the better because it's a Southern one.

Yield: 10

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Ingredients:

  • 3 - 4 large sweet potatoes (ultimately resulting in 2 1/2 cups puree)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 stick melted butter
  • 2 eggs
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped
  • 1 tablespoon + 1 teaspoon Maker's Mark or other bourbon
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 9-inch unbaked pie crust or your favorite homemade pie crust

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Form unbaked pie crust into pie dish. Do something cool with the edge of the crust to make yourself feel better about not making the crust yourself. Oh wait, that was just me.
  3. Peel the sweet potatoes and cut each into 3 or 4 large chunks.
  4. Place potatoes in a large pan of boiling water. Boil for 20 - 25 minutes or until the potatoes are fork tender.
  5. With a slotted spoon, remove potato chunks from the water, letting as much water drain off the potatoes as possible. Place the chunks in a food processor.
  6. Process the cooked potato in the food processor until completely smooth.
  7. In a large bowl with a wire whisk, combine 2 1/2 cups of the puree, sugar, brown sugar, butter, eggs, milk, seeds from the vanilla bean, bourbon, salt, cinnamon, ginger and nutmeg.
  8. Pour filling into the pie crust.
  9. Bake at 350 degrees for about 50-60 minutes, or until the pie is set and a sharp knife inserted into the middle comes out clean.
  10. Let cool completely, then serve with a generous dollop of freshly whipped cream.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

   

23 Responses to “Vanilla Bourbon Sweet Potato Pie”

  1. Liz posted on January 23, 2011 at 11:14 am

    I was SO envious of your lovely crust….and you really made my day by admitting you bought it. I’m still trying to master pastry, too. Gorgeous fluting technique, though, and the filling sounds wonderful.

    • Kare replied on January 24th, 2011 on 7:29 am

      Hee, Liz, that you thought my admission was a positive thing makes *my* day! Thanks. :)

  2. Peggy posted on January 23, 2011 at 11:57 am

    You had me at Maker’s Mark! This looks absolutely fabulous!

    • Kare replied on January 24th, 2011 on 7:30 am

      Thank you, Peggy!

  3. Eftychia posted on January 24, 2011 at 2:42 am

    I like pies. Thank you for sharing. Beautiful photos.

  4. Jess posted on January 24, 2011 at 5:09 pm

    Gosh, this looks beautiful! Didn’t know a pie with vegetables could be pretty. But you’ve proved me wrong. Made this the other night, but it was more like chunky sweet potato pie. Haha! Sometimes I’ve just got to laugh at myself. That’s why I made a flops page on my blog. http://www.livininthekitchen.wordpress.com
    Jess : )

    • Kare replied on January 31st, 2011 on 7:37 pm

      Hi Jess! A flops page … I love it. I need one of those.

  5. briarrose posted on January 25, 2011 at 3:36 pm

    Beautiful pie. I love the Maker’s Mark you added. :)

  6. Anne posted on January 29, 2011 at 9:09 am

    I’ve been making sweet potato pie since I was a kid. It’s the best and only way that I will eat sweet potatoes. BUT if you want to up the ante, instead of boiling away some of the flavor of the potato, try baking your sweet potatoes instead of boiling. Just make sure to cool them well before peeling them as the sugar is extremely hot and you don’t want to start “cooking” your other ingredients before you put it in the oven. I think it comes out with a richer flavor when the sweet potatoes are baked ahead of time instead of boiled….

    • Kare replied on January 31st, 2011 on 7:39 pm

      Yum Anne, that sounds amazing. I had such success with boiling the potatoes in two or three chunks that I never considered baking them. Sounds even more delish!

  7. Tiffany posted on January 31, 2011 at 10:13 am

    Oh this pie makes me miss my Auntie Karen (and he sweet potato pie!)

  8. Andie posted on March 28, 2011 at 6:58 am

    Kare! 1/2 stick of butter is a 1/4 cup, right? (my Canadian butter is stickless, and I want to make this this weekend!)
    :)

    • Kare replied on March 28th, 2011 on 8:33 am

      Hey, Andie! Yep, that’s 1/4 cup.

      Let me know how it turns out! :)

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  10. Donna Sheridan posted on May 19, 2011 at 10:43 pm

    This is absolutely BEST recipe for a Sweet Potato Pie! It saved you over an hour of prep time. An easy, sweet potato pie to bake.

  11. Mamie Saunders posted on May 31, 2011 at 12:34 pm

    I really like pies.. This recipe is fast and easy to bake. Excellent recipe! Thanks for sharing..

  12. Azzie Topoian posted on June 17, 2011 at 10:23 pm

    1st of all ,I like this piece and think more like it should be written by other leaders,and what I’m about to share is only my opion .One of the things that caught my eye when I saw your status on Facebook was that you researched for your denomination about this topic,I think that is the primary concern that causes confusion in the Body of Christ,denominations presents groups,that form their own views ,that causes controversies,that brings about confrontation ,that creates division,that eliminates any opportunity of unification that could bring any resemblance of a body that’s working cohesively to build hope for people in dire straights.As long as the the enemy causes these issues in the church ,there can never be real productivity to command change and restore hope ,that gives sinners a chance for salvation,NOTHING PERSONAL ,JUST MY OPION

    • Ramdan replied on November 24th, 2012 on 9:56 pm

      This is as close to New York as you’re going to get.. Their pastries bring back fond meormies of New York, without flying. I intend to go back and try out the pizza’s and calzones. And maybe a few more pastries.SS

  13. Rhett Cantine posted on December 12, 2011 at 3:00 am

    Haaha, its about time that someone noticed that this “country club” is in the hood of Fort Worth and not in Dallas!

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