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!
Vanilla Bourbon Sweet Potato Pie
- 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
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- Peel the sweet potatoes and cut each into 3 or 4 large chunks.
- Place potatoes in a large pan of boiling water. Boil for 20 - 25 minutes or until the potatoes are fork tender.
- 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.
- Process the cooked potato in the food processor until completely smooth.
- 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.
- Pour filling into the pie crust.
- 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.
- Let cool completely, then serve with a generous dollop of freshly whipped cream.
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.
Hee, Liz, that you thought my admission was a positive thing makes *my* day! Thanks. 🙂
You had me at Maker’s Mark! This looks absolutely fabulous!
Thank you, Peggy!
I like pies. Thank you for sharing. Beautiful photos.
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 : )
Hi Jess! A flops page … I love it. I need one of those.
Beautiful pie. I love the Maker’s Mark you added. 🙂
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….
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!
Oh this pie makes me miss my Auntie Karen (and he sweet potato pie!)
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!)
Hey, Andie! Yep, that’s 1/4 cup.
Let me know how it turns out! 🙂
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.
I really like pies.. This recipe is fast and easy to bake. Excellent recipe! Thanks for sharing..
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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
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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Nothing wrong with bought crusts, it’s a time saver. Made this, but thought the spices were low, wound up doubling the spices. Added a tablespoon of homemade bourbon vanilla extract on top of vanilla beans. It will be awesome tomorrow.