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