This easy Sweet Potato Pie recipe is a delicious and comforting dessert that’s perfect for any occasion. With a creamy filling and a buttery crust, it’s both simple and satisfying. You can make it using common pantry ingredients, and the optional bourbon adds a rich, warm flavor that elevates the pie.
Ingredients Needed
Pie:
- 1 all-butter pie crust
- 1 1/2 lbs. sweet potatoes (about 4 medium sweet potatoes)
- 2 tbsp unsalted butter, softened
- 1 (5-oz.) can evaporated milk
- 3 large eggs
- 2 large egg yolks
- 2 tbsp bourbon (optional)
- 2 tsp vanilla extract
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp kosher salt
Bourbon Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 to 2 tbsp bourbon
- 1/2 tsp vanilla extract
How To Make Sweet Potato Pie
- Prepare the Pie Crust: Preheat the oven to 400˚F. Roll the pie dough on a lightly floured surface into a 13-inch circle, then transfer to a 9-inch pie plate. Crimp the edges, then refrigerate the crust for 1 hour (or freeze for 30 minutes).
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 18-22 minutes until the edges are lightly golden, remove the weights, and bake for another 10-12 minutes. Let the crust cool completely to room temperature, then reduce the oven temperature to 350˚F.
- Cook the Sweet Potatoes: Prick the sweet potatoes with a fork, then microwave on a paper towel-lined plate for 10 minutes, flipping halfway through. Let cool, then cut in half and scoop the flesh into a food processor.
- Prepare the Filling: Add butter to the sweet potatoes and process until smooth. Add the evaporated milk, eggs, egg yolks, bourbon (optional), and vanilla extract, and blend until smooth. Add dark brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, and salt, and process until fully combined.
- Bake the Pie: Pour the filling into the cooled pie crust and bake at 350˚F for 45-55 minutes, until the filling is set at the edges but still slightly jiggly in the center. Cool completely on a wire rack for 2 hours.
- Make the Bourbon Whipped Cream: In a stand mixer, whisk together heavy cream, powdered sugar, bourbon (to taste), and vanilla extract. Beat on medium-high speed for 2-4 minutes until stiff peaks form. Cover and refrigerate until ready to serve.
- Serve: Slice the cooled pie and serve with bourbon whipped cream on top. Store any leftovers in the refrigerator.
Recipe Tips
- Use Fresh Sweet Potatoes: Fresh sweet potatoes give the pie a smoother texture and a better flavor compared to pre-cooked or canned versions. Make sure to cook them until they are fully tender for the best consistency.
- Chill the Pie Crust: Always chill the pie crust for at least 30 minutes before baking. This helps the crust stay crisp and prevents it from shrinking during baking.
- Check the Filling Consistency: The filling should be smooth but not too runny. If it seems too thin, add a little more sweet potato or reduce the amount of milk. It will firm up as it bakes.
- Don’t Overmix the Filling: Overmixing can cause the filling to be too airy, which can affect the texture. Blend just until smooth, and avoid overbeating.
- Cool the Pie Completely Before Slicing: Allow the pie to cool for at least 2 hours before slicing. This ensures the filling sets properly and the slices hold their shape.
How To Store Leftovers
- Refrigerate: Cover leftover sweet potato pie with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Freeze: Wrap it tightly in plastic wrap and then foil. Freeze for up to 1 month. When ready to serve, let the pie thaw in the refrigerator overnight. It’s best not to freeze the whipped cream.
- Reheating: To reheat leftover sweet potato pie, warm individual slices in the microwave for 10-15 seconds or heat the whole pie in a 300°F oven for about 10 minutes until warmed through.
Nutrition Facts
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 150mg
- Potassium: 300mg
- Total Carbohydrate: 41g
- Dietary Fiber: 3g
- Sugars: 21g
- Protein: 3g
More Pioneer Woman Recipes:
Pioneer Woman Sweet Potato Pie
Description
This easy Sweet Potato Pie recipe is a delicious and comforting dessert that’s perfect for any occasion. With a creamy filling and a buttery crust, it’s both simple and satisfying. You can make it using common pantry ingredients, and the optional bourbon adds a rich, warm flavor that elevates the pie.
Ingredients
Pie:
Bourbon Whipped Cream:
Instructions
- Prepare the Pie Crust: Preheat the oven to 400˚F. Roll the pie dough on a lightly floured surface into a 13-inch circle, then transfer to a 9-inch pie plate. Crimp the edges, then refrigerate the crust for 1 hour (or freeze for 30 minutes).
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 18-22 minutes until the edges are lightly golden, remove the weights, and bake for another 10-12 minutes. Let the crust cool completely to room temperature, then reduce the oven temperature to 350˚F.
- Cook the Sweet Potatoes: Prick the sweet potatoes with a fork, then microwave on a paper towel-lined plate for 10 minutes, flipping halfway through. Let cool, then cut in half and scoop the flesh into a food processor.
- Prepare the Filling: Add butter to the sweet potatoes and process until smooth. Add the evaporated milk, eggs, egg yolks, bourbon (optional), and vanilla extract, and blend until smooth. Add dark brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, and salt, and process until fully combined.
- Bake the Pie: Pour the filling into the cooled pie crust and bake at 350˚F for 45-55 minutes, until the filling is set at the edges but still slightly jiggly in the center. Cool completely on a wire rack for 2 hours.
- Make the Bourbon Whipped Cream: In a stand mixer, whisk together heavy cream, powdered sugar, bourbon (to taste), and vanilla extract. Beat on medium-high speed for 2-4 minutes until stiff peaks form. Cover and refrigerate until ready to serve.
- Serve: Slice the cooled pie and serve with bourbon whipped cream on top. Store any leftovers in the refrigerator.
Notes
- Use Fresh Sweet Potatoes: Fresh sweet potatoes give the pie a smoother texture and a better flavor compared to pre-cooked or canned versions. Make sure to cook them until they are fully tender for the best consistency.
- Chill the Pie Crust: Always chill the pie crust for at least 30 minutes before baking. This helps the crust stay crisp and prevents it from shrinking during baking.
- Check the Filling Consistency: The filling should be smooth but not too runny. If it seems too thin, add a little more sweet potato or reduce the amount of milk. It will firm up as it bakes.
- Don’t Overmix the Filling: Overmixing can cause the filling to be too airy, which can affect the texture. Blend just until smooth, and avoid overbeating.
- Cool the Pie Completely Before Slicing: Allow the pie to cool for at least 2 hours before slicing. This ensures the filling sets properly and the slices hold their shape.
Pioneer Woman Sweet Potato Pie