Bourbon Sweet Potato Pie Recipe

I made this Bourbon Sweet Potato Pie over the holiday weekend, and it completely stole the show on our dessert table. The combination of silky, roasted sweet potatoes, warm autumn spices, and a splash of rich bourbon tucked inside a flaky, buttery pie crust is absolute perfection. I love how the bourbon doesn’t overpower the pie, but rather deepens the caramel and vanilla notes inherent in the sweet potatoes.

It is warm, comforting, and elevates a classic Southern staple into something truly unforgettable. Trust me, once you slice into this set, custard-like pie and top it with a pillowy dollop of fresh whipped cream, it will easily become your new tradition just like it did for me.

Ingredients

Using roasted sweet potatoes rather than boiled ensures a rich, concentrated flavor that sets into a smooth, decadent filling.

• 1 single-crust deep-dish pie dough (homemade or store-bought, blind-baked)
• 2 cups cooked, mashed sweet potato puree (from about 2 large roasted sweet potatoes)
• 1/2 cup packed light or dark brown sugar (adds rich, molasses sweetness)
• 1/4 cup granulated white sugar
• 1/2 cup unsalted butter, melted and cooled slightly
• 3 large eggs, room temperature (provides structure and richness to the custard)
• 1/2 cup heavy cream or evaporated milk (creates a silky, smooth texture)
• 2 to 3 tablespoons bourbon (such as Maker’s Mark or Woodford Reserve)
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (freshly grated adds the best aroma)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice or cloves
• 1/2 teaspoon salt

Note: This recipe yields 1 9-inch deep-dish pie (8 slices).

Variations

Easily tweak the crust or spirit element to make this cozy pie your own.

• Alcohol-Free Alternative: Swap the bourbon for 1 teaspoon of extra pure vanilla extract plus 2 tablespoons of real maple syrup.
• Pecan Crunch Topping: Sprinkle a mix of chopped pecans, brown sugar, melted butter, and a pinch of cinnamon over the pie during the last 15 minutes of baking.
• Gingersnap Crust: Replace the traditional pastry crust with a crushed gingersnap cookie crust for extra warm spiced flavor.

Cooking Time

Keep track of your active roasting, blind-baking, and final pie bake times.

• Prep Time: 25 minutes
• Roasting & Blind Bake Time: 50 minutes
• Pie Bake Time: 50 minutes
• Total Time: 2 hours 5 minutes (plus cooling)

Equipment You Need

Having these basic baking tools ready ensures your pie bakes evenly and sets beautifully.

• 9-inch Deep-Dish Pie Pan: Holds the rich sweet potato custard without overflowing.
• Food Processor or Hand Mixer: Purees the sweet potatoes into an ultra-smooth, fiber-free consistency.
• Pie Weights or Dried Beans: Essential for blind-baking the bottom crust so it stays crisp and flat.
• Pie Crust Shield or Aluminum Foil: Protects the outer crust edges from over-browning while the center sets.

How to Make Bourbon Sweet Potato Pie?

Follow these step-by-step instructions to bake a rich, set sweet potato pie infused with bourbon.

Prep the Sweet Potatoes and Crust

Prick sweet potatoes with a fork and roast at 400°F (200°C) for 45 to 50 minutes until fork-tender. Cool, peel, and blend the flesh until smooth. Roll out pie dough into your pie dish, crimp edges, line with parchment paper and pie weights, and blind-bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 minutes more. Reduce oven temperature to 350°F (177°C).

Mix the Filling

In a large bowl, whisk the sweet potato puree, brown sugar, granulated sugar, and melted butter together until smooth. Whisk in the eggs one at a time until incorporated. Stir in the heavy cream, bourbon, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt until completely blended and silky.

Bake and Chill

Pour the sweet potato filling into the pre-baked pie crust. Bake at 350°F (177°C) for 50 to 55 minutes, covering the crust edges with foil halfway through if browning too quickly. The pie is done when the edges are set and the center slightly jiggles like gelatin. Cool completely on a wire rack for at least 3 hours to set fully before slicing.

Additional Tips for Making this Recipe Better

Here are a few personal tricks I rely on to make sure this sweet potato pie turns out smooth and rich every time.

• I always roast the sweet potatoes in their skins instead of boiling them so they don’t absorb excess water, which can make the pie filling runny.
• I highly recommend blending or processing the sweet potato puree thoroughly before mixing to remove stringy fibers for a velvety custard texture.
• I like to let the pie cool completely to room temperature before slicing because cutting into it warm will prevent clean, structural slices.

How to Serve Bourbon Sweet Potato Pie?

Serve chilled or at room temperature topped with a large dollop of fresh bourbon whipped cream or vanilla bean ice cream. Sprinkle a light dusting of ground cinnamon or freshly grated nutmeg over the top before bringing it to the table. Pair each slice with hot coffee, espresso, or a neat glass of bourbon for a memorable dessert course.

Nutritional Information

Here is an estimated breakdown of the nutritional facts calculated per slice (based on 8 slices).

• Calories: 410 kcal
• Protein: 5 g
• Carbohydrates: 48 g
• Fat: 22 g

Make Ahead and Storage

Proper storage and chilling allow the sweet potato and bourbon flavors to deepen even further.

Storage

Keep leftover pie loosely covered with plastic wrap or aluminum foil in the refrigerator for up to 4 days.

Freezing

You can freeze the fully baked, completely cooled pie wrapped tightly in plastic wrap and heavy-duty foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

This custard pie is traditionally served cold or at room temperature. If preferred warm, heat individual slices in a 300°F (150°C) oven for 10 minutes.

Why You’ll Love This Recipe?

This elevated holiday pie delivers comforting Southern baking tradition with an sophisticated flavor profile.

• Silky Smooth Texture: Pureeing roasted sweet potatoes with eggs and cream creates an luxurious, custard-like consistency.
• Warm Bourbon Depth: The spirit adds subtle notes of oak, vanilla, and caramel that accentuate warm autumn spices.
• Make-Ahead Perfection: Bakes and sets beautifully in advance, freeing up valuable oven space on busy holidays.
• Crowd-Pleasing Favorite: A delicious, elegant upgrade from standard sweet potato or pumpkin pies.