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Bourbon Sweet Potato Pie

Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours
Servings 8 slices

Ingredients

For the All-Butter Crust

  • 1 ½ cups all-purpose flour spooned and leveled
  • ¾ cup butter cold, cubed
  • ¼ teaspoon salt
  • 4-6 tablespoon ice water added a spoonful at a time

For the Bourbon Filling

  • 2 large sweet potatoes about 1 lb roasted and mashed
  • 2 tablespoon bourbon or apple cider for an alcohol-free version
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • ¼ cup heavy cream
  • 6 tablespoon butter melted and slightly cooled
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

Make the Crust

  • Cut the cold butter into the flour and salt until the mixture looks like coarse gravel with some pea-sized pieces remaining.
  • Add ice water one tablespoon at a time, tossing rather than kneading, until the dough holds together when squeezed. Flatten into a disc, wrap, and chill at least 30 minutes.
  • Roll out, fit into a 9-inch pie plate, crimp the edge, and refrigerate while you make the filling.

Roast and Mash

  • Roast whole unpeeled sweet potatoes on a foil-lined sheet at 400F for 50 to 60 minutes, until a knife meets no resistance.
  • Cool until handleable, scoop the flesh from the skins, and mash smooth. Let the mash cool to warm before mixing.

Mix and Bake

  • Whisk the mashed sweet potato with both sugars, eggs, heavy cream, melted butter, bourbon, nutmeg, cinnamon, vanilla, and salt until completely even. Blend for 30 seconds for a glass-smooth filling.
  • Pour into the chilled crust and bake at 350F for 55 to 65 minutes, shielding the crust edge with foil for the first 40 minutes. The center two inches should jiggle as one soft set unit and read 175F.
  • Cool on a rack for at least 3 hours before slicing.

Notes

  • Alcohol-free swap: Use 2 tablespoons apple cider plus an extra ½ teaspoon vanilla in place of the bourbon.
  • Roast, do not boil: Roasting concentrates the sugars. If you boil, drain hard and warmth-dry the cubes for 5 minutes.
  • Silky filling: Blend or strain the filling, and never mix hot mash with the eggs.
  • Serving: Bourbon whipped cream, 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon bourbon.
  • Storage: Keeps 4 days covered in the refrigerator, and tastes better on day two.