Unforgettable Bourbon Sweet Potato Pie: Your Ultimate Holiday Dessert Showstopper
Prepare to enchant your taste buds and impress your guests with a truly magnificent creation: our Bourbon Sweet Potato Pie. This pie, infused with the comforting sweetness of brown sugar, the warm embrace of cinnamon, and a delicate whisper of nutmeg, offers an unparalleled rich and creamy experience. It’s not just a dessert; it’s a centerpiece, a conversation starter, and an absolute showstopper designed to bring warmth and joy to any festive gathering, especially during the cherished holiday season.
This exquisite sweet potato pie recipe arrives as a special celebration for us at Striped Spatula, marking our second anniversary of sharing culinary passions and delicious recipes with our incredible community. It feels like only yesterday we tentatively pressed “publish” on our very first recipe – a heartwarming Sweet Potato Casserole. Today, we’re thrilled to present this elevated sweet potato masterpiece, a testament to our growth and, most importantly, a heartfelt thank you to each of you who have joined us on this flavorful journey.
For those who have been with us since the beginning, you’ll know that November 24th has become our unofficial “Sweet Potato Day.” This tradition began with our inaugural sweet potato creation and has since evolved into an annual culinary highlight. Last year, we delighted your palates with savory Maple Bacon Sweet Potato Biscuits. This year, we’re taking indulgence to new heights with this silky smooth Bourbon Sweet Potato Pie, crowned with irresistible swirls of homemade toasted marshmallow crème. Get ready, because a slice of pure dessert bliss awaits!
The essential first step: achieving a perfectly crisp and golden par-baked pie crust.
A Culinary Evolution: Two Years of Passion and Progress
Reflecting on the past two years, it truly feels like time has flown by in the blink of an eye. From those initial, slightly nervous posts, to the vibrant and engaged culinary community we cherish today, the evolution of Striped Spatula has been an incredibly humbling and deeply gratifying experience. It stands as a testament to the power of unwavering passion, continuous learning, and the joy of sharing. Just last week, while revisiting and re-photographing my very first recipe, I found myself genuinely amazed by the leaps and bounds made in my food photography skills – a direct outcome of two years dedicated to practice and countless lessons learned.
Despite all the exciting growth and numerous changes, some core aspects of this incredible journey have remained steadfast and true. Even now, with every new recipe I prepare to publish, I still feel those familiar butterflies of excitement and eager anticipation. And without fail, every single comment or message received from a reader continues to bring me as much joy and encouragement as the very first one did. Your engagement, your kind words, and your shared enthusiasm for home cooking are the invaluable fuel that continues to power this blog forward.
Of course, there are some charming quirks that, despite my best efforts, refuse to change! I still haven’t quite mastered the art of avoiding busy patterns or bold, bright colors when photographing against highly reflective surfaces. I honestly cannot count the number of times this year alone I’ve had to meticulously Photoshop my own reflection out of a gleaming serving spoon or a polished baking dish! Perhaps by the time Striped Spatula celebrates its third blogoversary, I’ll have finally conquered that particular culinary photography challenge. Until then, these little mishaps are all part of the authentic, sometimes amusing, process of bringing delicious content to your screens.
From mixing the luscious filling to preparing the pie for the oven, every step promises perfection.
A Northern Palate’s Southern Revelation: My Sweet Potato Pie Love Story
For much of my childhood, growing up in the heart of New Jersey, the Thanksgiving dessert table was an unyielding monarchy ruled by pumpkin pie. It was a cherished family tradition, and for many years, I, like many Northerners, firmly believed that any orange-hued pie during the autumn holidays could only be pumpkin. My culinary world, however, was about to expand in a truly delightful and unexpected way during my college years down in Virginia.
One bustling pre-Thanksgiving grocery run, in the hurried chaos of student life, I found myself rushing through the aisles. Distracted and perhaps a little naive, I grabbed what I confidently assumed was a pumpkin pie from the store shelf, drawn in by its familiar, autumnal color. Back in my apartment, surrounded by friends, we eagerly sliced into our presumed holiday treat. To my utter surprise and immediate delight, it was not pumpkin at all, but a glorious Sweet Potato Custard Pie!
That first bite was nothing short of a profound culinary awakening. The filling was beyond anything I had ever tasted – incredibly rich, astonishingly smooth, and delicately spiced with a complex harmony of flavors that instantly captivated my palate. It was clear, with absolute certainty, that we Northerners had been missing out on this extraordinary Southern gem for far too long. That singular moment marked the official beginning of my deep and enduring affection for sweet potato pie, forever altering my holiday dessert preferences and inspiring a quest to perfect my own rendition.
The crowning glory: fluffy marshmallow crème, transformed into a golden, toasted perfection.
The Secret Sauce: Unlocking the Irresistible Flavors of Our Bourbon Sweet Potato Pie
The Bourbon Sweet Potato Pie recipe I’m elated to share with you today is more than just a simple dessert; it’s the culmination of years of admiration for this classic, refined and adapted from a solid Cooks Country base. What truly sets this recipe apart and elevates it to a gourmet level are a few carefully chosen additions that enhance both its flavor profile and its luxurious texture.
Firstly, the ingenious inclusion of sour cream in the filling is a game-changer. It introduces a subtle, yet crucial, tangy counterpoint that expertly balances the inherent sweetness of the brown sugar and sweet potatoes. This touch of tartness prevents the pie from becoming overly saccharine, instead providing a complex depth that keeps each bite refreshingly intriguing. Complementing this, a harmonious blend of classic warm spices—cinnamon and nutmeg—works hand-in-hand with a judicious splash of quality Bourbon. This combination infuses the pie with an inviting aroma and a wonderfully rounded, sophisticated finish. The Bourbon doesn’t just offer a hint of flavor; it imparts a warm, almost caramel-like richness that complements the sweet potato beautifully, without ever overpowering its natural essence.
My personal, non-negotiable twist to this already stellar recipe is the incorporation of browned butter. This seemingly small alteration creates a monumental difference. The process of browning butter transforms its flavor, coaxing out nutty, toasted notes that resonate profoundly with both the earthy sweetness of the sweet potatoes and the rich complexity of the bourbon. It adds an extra layer of warmth, depth, and a subtle savory undertone that truly sets this pie apart, ensuring every forkful is a truly unforgettable dessert experience.
And for those who yearn for an extra touch of spectacle and indulgence, we’ve included instructions for an optional, yet highly recommended, toasted marshmallow topping. Crafting homemade marshmallow crème might sound intimidating, but with the aid of a stand mixer, it’s a surprisingly straightforward process that yields an incomparably superior, airy, and delicately sweet topping. While it does require piping onto the pie and toasting just before serving to achieve that perfect golden, gooey finish, the effort is undeniably well worth it for the sheer “wow” factor it brings to your table. However, should your holiday schedule be particularly packed, or if toasted marshmallows simply aren’t to your personal preference, this pie remains equally exquisite when served with a generous dollop of lightly-sweetened whipped cream. Both options guarantee a delightful and memorable culinary experience.
May your holidays be filled with joy, delicious food, and plenty of pie!
Expert Tips for Sweet Potato Pie Perfection
Achieving a truly perfect Bourbon Sweet Potato Pie goes beyond just the ingredients; it involves mastering a few key techniques that can elevate your baking from good to absolutely extraordinary. Firstly, the importance of a properly par-baked pie crust cannot be overstated. This crucial step creates a strong, flaky barrier that prevents the dreaded soggy bottom, providing a sturdy and delicious foundation for your creamy filling. Be sure not to rush the chilling process for your pie dough, and always use pie weights to prevent shrinkage and maintain the crust’s shape. For the sweet potatoes themselves, microwaving them as directed ensures they become exceptionally tender and easy to mash, which is essential for achieving a luxuriously silky-smooth filling. Always allow them to cool slightly before handling.
The browned butter, as mentioned, is a transformative ingredient, but it demands careful attention. Keep a vigilant eye on it as it gently melts and cooks over medium heat, stirring frequently. The goal is a rich, nutty brown color in the milk solids – this process can happen very quickly, so never step away from the pan! Once achieved, immediately remove the skillet from the heat to prevent any burning. When it comes to blending the filling, process it until it is absolutely smooth and homogenous; any lingering lumps will compromise the pie’s coveted luxurious texture. Finally, the baking process itself is critical: bake the pie just until the edges are firm but the center still exhibits a slight, delicate jiggle. This is the secret to a silky-smooth, crack-free surface. Overbaking, conversely, will lead to a dry texture and an unappealing cracked top.
Whether you choose to adorn your pie with the show-stopping homemade toasted marshmallow crème or opt for a simple, elegant dollop of lightly sweetened whipped cream, this Bourbon Sweet Potato Pie is meticulously designed to impress. It’s a versatile and adaptable dessert that fits beautifully into any holiday spread, offering unparalleled warmth, deep comfort, and an unforgettable taste of genuine Southern hospitality in every glorious bite.
A Heartfelt Thank You to Our Amazing Culinary Community
As is tradition, no blogoversary post would ever feel complete without extending my deepest and most heartfelt gratitude to all of you, my cherished readers and friends. Your unwavering support, your enthusiastic comments, and your shared passion for delicious food are truly the vibrant heartbeat of Striped Spatula. Every single day, I find myself pausing to pinch myself, realizing with immense joy that I get to pursue something I love so profoundly as my life’s work. This incredible journey, brimming with continuous discovery, creative exploration, and the satisfaction of sharing, simply would not be possible without your constant encouragement, your thoughtful feedback, and your shared enthusiasm for all things culinary.
This path has been nothing short of extraordinary so far, and I eagerly anticipate spending many, many more years delving deeper into this beautiful craft, continually learning new techniques, and celebrating our mutual love for cooking and good food together. So, I invite you all to grab a fork, gather your loved ones, and let’s indulge in some truly spectacular pie! It’s officially pie time, and you absolutely deserve every single delicious, memorable bite.
Revisit our Sweet Potato Day Classics:
- First Year: Sweet Potato Casserole with Pecan Praline Crust
- Second Year: Sweet Potato Biscuits with Maple Bacon
Stay Connected! Did you know we offer a weekly newsletter? It’s the perfect time of year to subscribe and unlock a treasure trove of delicious new recipes, perfect for expanding your holiday entertaining repertoire and inspiring your next culinary adventure!
Print Recipe
Bourbon Sweet Potato Pie
Pie Adapted from Cooks Country, October/November 2013
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; I use 2T)
- 1 teaspoon vanilla extract
- 1 recipe Marshmallow Creme (optional)
Instructions
Par-bake the crust
- Preheat oven to 375 degrees F with rack in center position. Roll your 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 the dough. Trim dough to a 1/2-inch overhang and tuck to make a double-thick edge flush with the circumference of the plate. Flute or crimp the tucked edge. Refrigerate (30 minutes) or freeze (15 minutes) until dough is chilled and firm.
- Line pie plate with two large squares of parchment paper or foil and fill with pie weights. Bake until edges are light golden, about 18 minutes. Gather edges of parchment or foil and remove weights (be careful; they’ll be very hot) and continue baking crust until the bottom starts to look opaque, about 3-5 minutes. Let crust cool completely on a wire rack.
Make and bake the pie
- Reduce oven temperature to 350 degrees F.
- While the crust is baking, pierce the sweet potatoes all over with a fork to create steam holes. Place potatoes on a microwave-safe plate and cook on HIGH for 15 minutes, or until fully cooked. Turn over every 5 minutes, checking for doneness. When potatoes are soft, immediately cut in half lengthwise and let sit at room temperature until cool enough to handle.
- While potatoes are cooling, place butter in a small skillet. Melt, over medium heat, until foaming subsides and solids are a light golden brown (watch carefully!). Remove from heat, let stand a few minutes, and then stir in cinnamon and nutmeg. Set aside.
- Use a spoon to scoop sweet potatoes from their skins and transfer to the bowl of a food processor (discard skins). Add light brown sugar, salt, and browned butter/spice mixture. Process until smooth. Scrape bowl and add sour cream, whole eggs and yolks, vanilla, and bourbon. Process until fully combined.
- Pour sweet potato mixture into the cooled pie crust. Bake until edges are firm but center still jiggles slightly, about 35 minutes. Center of pie should register 165 degrees on an instant-read thermometer. Watch carefully, as overcooked pies will be prone to cracking and will not have as silky a texture. Transfer pie to a wire rack to cool completely.
- Optional: place marshmallow crème in a piping bag and decorate the top of the cooled pie just before serving. To toast, use a kitchen torch, or broil pie in the oven until marshmallow crème is golden brown. (If broiling, cover pie edges with a foil collar so they don’t burn.) Slice and serve.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
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.