KY BOURBON SWEET POTATO PIE

Teresa G.

By
@BlueGinghamApron

This is my spin on a delicious, southern dessert. Oh, my goodness, It goes so well with the traditional country ham on beaten biscuits served at your Derby party! It's also a great way to make the most of last year's garden bounty.


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Comments:

Serves:

10

Prep:

2 Hr

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

2-3 large
sweet potatoes (equal to 2 cups cooked & mashed)
1
unbaked deep dish pie shell, your favorite
1 c
granulated white sugar
1/2 tsp
ground cinnamon
1/4 tsp
salt
1/4 tsp
ground ginger
1/8 tsp
freshly grated nutmeg
1/8 tsp
pumpkin pie spice
4 Tbsp
salted butter, melted
2 large
eggs
1/2 c
whole milk
1 tsp
kentucky bourbon (such as maker's mark brand)
1 tsp
pure vanilla extract

Directions Step-By-Step

1
Preheat oven to 450 ºF.
2
Scrub sweet potatoes well; wrap with aluminum foil; place on baking sheet.
3
Bake at 450ºF for 1 hour; remove from oven when fork tender; allow to cool for 20 to 30 minutes.
4
Prepare or thaw pie shell and place, in pie pan, on a rimmed baking sheet.
5
In small bowl, combine sugar, salt and spices; set aside.
6
Place oven rack in middle position and preheat oven to 350ºF.
7
Remove and discard skins from sweet potatoes; place 2 cups firmly packed cooked sweet potatoes in large mixing bowl or bowl of stand mixer.
8
Melt butter in small bowl in microwave (or in small saucepan on stove.)
9
Mash and mix sweet potatoes until smooth, removing and discarding any stringy pieces.
10
Add butter; mix well.
11
Add sugar & spice mixture, eggs, milk bourbon and vanilla; mix until very well combined.
12
Pour into pie shell, smoothing top.
13
Bake on rimmed baking sheet at 350ºF for 1 hour or until toothpick, inserted in center, is almost clean. (NOTE: If using sweet potatoes that were cooked and then refrigerated, increase baking time to 1 1/4 hrs.)
14
Allow to cool, at room temperature, for 1 1/2 to 2 hours, then refrigerate for at least 1 1/2 hours before serving.
15
Garnish each slice with sweet bourbon whipped cream and a sprig of mint or candied pecans, if desired.
16
Cover and refrigerate leftovers.
17
BOURBON WHIPPED CREAM:

1 Cup heavy whipping cream
1 Tablespoon granulated sugar
1 Tablespoon confectioner's sugar
1 1/2 teaspoon Kentucky bourbon

In mixing bowl, whip cream to soft peak stage; while whipping, gradually add sugars; continue whipping while adding bourbon. Whip to fairly stiff peak stage. Refrigerate leftovers.