Sweet Potato Bourbon Pie

  • 2 cups cooked, mashed sweet potatoes (1 large or 2 medium sweet potatoes)
  • 1-1/4 cups brown sugar, firmly packed
  • 1/4 cup softened butter
  • 3 large eggs at room temperature, fork beaten
  • 1 cup half-and-half
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup bourbon whiskey
  • 1 unbaked 9-inch pie shell
  • sweetened whipped cream or whipped topping (optional)
  1. Preheat oven to 425°F.

    Bake or boil the unpeeled sweet potatoes until tender. Peel the sweet potatoes, and mash until smooth.

    Measure 2 cups of the mashed sweet potatoes into a mixing bowl. Stir in all remaining ingredients, combining well.

    Pour filling into an unbaked 9-inch pie shell, and bake at 425°F for 15 minutes. Then reduce heat to 350°F, and bake for an additional 1 hour and 20 minutes. Allow to cool. Top with whipped cream or whipped topping, if desired.


Ready in: 2 Hrs 30 Min

Recipe editor Patricia Mitchell

The serving dishes in our photograph are Fiesta dinnerware.