Bourbon-Glazed Sweet Potato Pie Recipe

Bourbon Sweet Potato Pie with brown sugar, cinnamon, and nutmeg is a rich and creamy holiday dessert showstopper.

a slice of bourbon sweet potato pie with toasted marshmallow cream topping on a white plate

Two years ago I posted my Sweet Potato Casserole recipe and nervously shared it with the world (well, the handful of readers who visited that day). Today marks the second anniversary of Striped Spatula, and I’m excited to celebrate this milestone with you.

Since my very first post fell on November 24th, I’ve made it a tradition to mark that date as “Sweet Potato Day” on the blog. Last year I celebrated with Maple Bacon Sweet Potato Biscuits; this year I’m serving dessert. Who wants a slice of Bourbon Sweet Potato Pie topped with toasted marshmallow crème?

Looking back over the past two years, the growth of the site and my own improvements—especially in photography—are both humbling and encouraging. I still get butterflies every time I publish a new recipe, and each reader comment makes me as excited as the first.

I’ve learned a lot, though some lessons are still a work in progress: photographing against reflective surfaces while wearing busy prints remains a challenge (I’ve spent more time Photoshop-ing serving spoons and reflections than I care to admit). Maybe by year three I’ll get it right.

About the pie: I grew up eating pumpkin pie for Thanksgiving in New Jersey. While in college in Virginia I once grabbed an orange pie from the grocery store thinking it was pumpkin—only to discover a sweet potato custard inside. The filling was smooth, richly spiced, and instantly addictive. That encounter turned me into a sweet potato pie fan.

This Bourbon Sweet Potato Pie is my favorite version, adapted from Cooks Country. The filling gets a pleasant tang from sour cream, and the combination of cinnamon, nutmeg, and bourbon rounds out the flavor. I’ve also added browned butter to deepen the pie’s nuttiness, which pairs beautifully with the sweet potatoes and bourbon. For a festive finishing touch, you can top the pie with a toasted marshmallow crème.

Making marshmallow crème at home is straightforward with a stand mixer, though it’s best piped onto the pie and toasted right before serving. If that feels like too much work or too sweet, the pie is equally lovely with lightly-sweetened whipped cream.

Thank you to everyone who has supported Striped Spatula. I wake up each day grateful that I get to do work I love, and I appreciate every reader, comment, and shared recipe. This journey has been incredible so far, and I look forward to another year of learning and celebrating our shared love of food. Grab a fork—it’s pie time!

First year: Sweet Potato Casserole with Pecan Praline Crust
Second year: Sweet Potato Biscuits with Maple Bacon

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5 from 1 vote

Bourbon Sweet Potato Pie

by
Amanda Biddle

Bourbon Sweet Potato Pie with brown sugar, cinnamon, and nutmeg is a rich and creamy holiday dessert showstopper.

Pie Adapted from Cooks Country, October/November 2013

Prep Time:
50

Cook Time:
1

Total Time:
1 50

Servings:
8 to 10 servings

Ingredients

½ recipe all-butter pie crust
1-3/4 pounds sweet potatoes washed, skin left on
1 cup light brown sugar
½ teaspoon salt
4 tablespoons unsalted butter
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup sour cream
3 large eggs
2 large egg yolks
2-3 tablespoons Bourbon (depending on how strong you like your pie; 2 tablespoons is used here)
1 teaspoon vanilla extract
1 recipe Marshmallow Creme (optional)

Instructions

Par-bake the crust

Preheat oven to 375°F with a rack in the center position. Roll a prepared dough disk to a 12–13 inch circle. Fold the dough into quarters and gently fit it into a 9-inch pie plate without stretching. Trim to a 1/2-inch overhang, tuck to form a double-thick edge, then flute or crimp. Chill in the refrigerator for 30 minutes or freeze 15 minutes until firm.
Line the pie plate with two large squares of parchment or foil and fill with pie weights. Bake until edges are light golden, about 18 minutes. Remove the weights carefully and continue baking until the bottom looks opaque, about 3–5 more minutes. Let the crust cool completely on a wire rack.

Make and bake the pie

Reduce oven temperature to 350°F.
While the crust bakes, pierce the sweet potatoes with a fork. Microwave on HIGH for about 15 minutes, turning every 5 minutes, until soft. When cooked, halve the potatoes lengthwise and let cool until you can handle them.
In a small skillet, melt the butter over medium heat. Continue until the foaming subsides and the solids turn a light golden brown—watch closely. Remove from heat, let sit a few minutes, then stir in cinnamon and nutmeg. Set aside.
Scoop the sweet potato flesh into a food processor, discarding skins. Add light brown sugar, salt, and the browned butter-spice mixture. Process until smooth. Scrape the bowl and add sour cream, whole eggs and yolks, vanilla, and bourbon. Process until fully combined.
Pour the filling into the cooled crust and bake until the edges are set but the center still jiggles slightly, about 35 minutes. The center should register 165°F on an instant-read thermometer. Avoid overbaking to keep the texture silky. Transfer the pie to a wire rack to cool completely.
Optional: Pipe marshmallow crème onto the cooled pie just before serving and toast with a kitchen torch, or broil briefly until golden (protect the crust edges with foil if broiling). Slice and serve.

Notes

A toasted homemade marshmallow crème makes an impressive, sweet finish. For best results, pipe and toast it just before serving. Alternatively, top slices with lightly-sweetened whipped cream or serve whipped cream on the side.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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