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Bourbon Sweet Potato Pie

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If you're craving a fancier sweet potato pie, this version mixes creamy, spiced filling with just a splash of bourbon. The buttery crust and whipped topping make it a festive favorite.

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Maria from tastyhush
Updated on Wed, 21 May 2025 10:15:31 GMT
Slice of pumpkin pie with whipped cream and cinnamon on a white plate, a whole pie and drinks behind. Pin it
Slice of pumpkin pie with whipped cream and cinnamon on a white plate, a whole pie and drinks behind. | tastyhush.com

Whenever I whip up this sweet potato pie, I'm instantly reminded of hanging out with my grandma in her kitchen. The filling’s so fluffy and dreamy, and those cozy spices just hit the spot. Some people stick to pumpkin pie, but I always roll with this Southern favorite at my family get-togethers. A big cloud of bourbon whipped cream on top just takes it way over the top.

Why This Pie Stands Out

This pie's magic is all about how light and naturally sweet it turns out. Sweet potatoes make it super delicate, and even my friends who swear by pumpkin can’t help sneaking another piece. Watching folks try it for the first time is the best, especially when they realize how one-of-a-kind it is compared to the usual holiday desserts.

Best Ingredients Ever

  • Bourbon whipped cream: Swirl in a trickle of bourbon with your whipped cream for an awesome boost.
  • 3 big sweet potatoes: Go for the orange ones with coppery skin, they’re the tastiest and make everything look amazing.
  • 1 pie crust, super buttery: I like to make my own but grabbing a store crust is fast during crazy weeks.
  • Eggs (3) and evaporated milk (one can): This duo gives you the dreamiest, velvety filling.
  • Spices you love: My go-to mix—2 teaspoons cinnamon, half a teaspoon nutmeg, and a splash of real vanilla.

Simple Baking Method

Bake It All Together
Once your filling's ready, pour it in the crust and bake till it’s firm and looks gorgeous. Give it a couple hours to cool before you go slicing.
Mix Up the Filling
Whiz up the cooked potatoes, eggs, butter, milk, and all the yummy spices until everything’s totally silky.
Get Your Crust Going
Line your cool crust with parchment. Add pie weights and bake till you see a little golden tint.
Start With The Sweet Potatoes
Zap sweet potatoes in the microwave, around 10 minutes, so they're cooked through but not soggy at all.

My Top Tips For Success

Microwaving is the secret to cooking sweet potatoes fast without them turning out all watery. Bake your pie shell first so the crust stays nice and crisp. Don’t pop the pie in the fridge until it’s totally cooled down if you want that awesome texture.

How To Store It

If you wrap it up tight in plastic, your pie will last about four days in the fridge. Cold is great, or just let it sit out a bit—totally your call. Don’t forget, that bourbon cream on top makes everything fancier.

Sweet Southern Vibes

This pie is a total game-changer for holiday desserts. Every bite’s full of cozy spices and a filling that’s basically cloud-soft. Give it a taste and you’ll see why folks in the South keep making it again and again for the holidays.

Freshly baked pumpkin pie with whipped cream and a bit of cinnamon on top, a slice already missing. Pin it
Freshly baked pumpkin pie with whipped cream and a bit of cinnamon on top, a slice already missing. | tastyhush.com

Frequently Asked Questions

→ Why cook sweet potatoes in a microwave?

Microwaving is super quick, taking about 10 minutes instead of 45 minutes or more in the oven. Plus, it evenly cooks the potatoes, keeping them nutrient-packed and ready for blending.

→ Can this pie be made without bourbon?

Absolutely! Leave the bourbon out altogether without affecting the texture. To replace it, just add another splash of vanilla, and use regular whipped cream. The spices are enough to keep it flavorful.

→ Why is blind baking the crust important?

This step keeps the crust from going soggy when you add the filling. Blind baking helps the crust stay crisp, adding the right crunch to balance the smooth texture on top.

→ How can I tell when my pie's baked?

Look for edges that have fully set while the middle still has a little jiggle, like Jello. A gentle wobble indicates it's ready. It firms completely after sitting out for a couple of hours.

→ Can I prepare this in advance?

You sure can! The pie will keep in the fridge for up to two days. Keep in mind, the crust may soften over time. Whip up the cream fresh before serving so it's fluffy and perfect.

Bourbon Potato Pie

Flavored with bourbon and spices, this creamy sweet potato pie comes topped with a bourbon-enhanced whipped cream for a special touch.

Prep Time
30 Minutes
Cook Time
75 Minutes
Total Time
105 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 premade pie crust made with butter.
02 1 1/2 pounds of sweet potatoes.
03 2 tablespoons of soft unsalted butter.
04 1 small 5-ounce can of evaporated milk.
05 Three large eggs.
06 Two egg yolks from large eggs.
07 A couple tablespoons of bourbon (optional).
08 Two teaspoons of vanilla extract.
09 Half a cup of dark brown sugar.
10 Half a cup of regular white sugar.
11 1 teaspoon cinnamon powder.
12 1/2 teaspoon of powdered ginger.
13 1/4 teaspoon nutmeg powder.
14 1/4 teaspoon of ground allspice.
15 A pinch of kosher salt (1/4 teaspoon).
16 1 cup of heavy cream for whipping.
17 1/4 cup confectioners' sugar.
18 1-2 tablespoons of bourbon.
19 1/2 teaspoon vanilla extract.

Instructions

Step 01

Roll out the dough into a 13-inch circle, fit it into a 9-inch pie dish, and chill it for an hour. Use weights to bake it blind for 18-22 minutes. Take out the weights and bake another 10-12 minutes. Let it cool fully.

Step 02

Microwave sweet potatoes for about 10 minutes after poking holes. Scoop the insides and blend them in a food processor. Toss in butter, then blend with milk, eggs, vanilla, and bourbon. Mix in sugars and spices until smooth.

Step 03

Pour the filling into your crust. Bake for around 45-55 minutes, until the sides are set. Let it rest on the counter for 2 hours to cool.

Step 04

Whisk heavy cream with powdered sugar, bourbon, and vanilla until stiff peaks form. Spoon it over each slice before serving.

Notes

  1. Bourbon can be skipped.
  2. Prepare up to two days in advance.
  3. Run processed potatoes through a strainer for extra smoothness.
  4. Check the edges while blind baking the crust.
  5. Perfectly festive for holidays.
  6. Store it in the fridge.

Tools You'll Need

  • Pie pan, 9-inch size.
  • Blender or food processor.
  • Mixer (stand or handheld).
  • Weights for pie baking.
  • Paper for baking (parchment).
  • Sieve, fine-mesh.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy ingredients (butter, cream).
  • Contains wheat (crust).
  • Uses eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 45 g
  • Protein: 6 g