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ky bourbon sweet potato pie

(1 rating)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

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.

►
(1 rating)
yield 10 serving(s)
prep time 2 Hr
cook time 1 Hr 5 Min
method Bake

Ingredients For ky bourbon sweet potato pie

  • 2-3 lg
    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 lg
    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

  • 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.
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