
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.

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.