thepioneerwoman5.0
Sweet Potato Pie
Move over pumpkin pie! This classic sweet potato pie recipe is a Southern favorite on the Thanksgiving dessert table. Top slices with bourbon whipped cream!
👥 8 Servings⏱️ Prep & Cook: 5h 30m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●food processor
- ●microwave
- ●whisk
📝 Preparation Steps
1
For the pie: Preheat the oven to 400˚F. On a lightly floured surface, roll 1 ball of pie dough into a 13-inch circle. Transfer the crust to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Place the crust in the refrigerator for ⏱️ 1 hour (or freezer for ⏱️ 30 minutes).
2
Line the inside of the chilled crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 18 to ⏱️ 22 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the whole crust is lightly golden all over, 10 to ⏱️ 12 minutes longer. Let cool to room temperature. Reduce the oven to 350˚F.
3
Prick the sweet potatoes all over with a fork and place on a microwave-safe paper towel-lined plate. Microwave on high for ⏱️ 5 minutes and flip. Microwave until the potatoes are tender, about ⏱️ 5 minutes more. Allow to cool for ⏱️ 10 minutes and carefully cut in half lengthwise. When potatoes are cool enough to handle, use a spoon to scoop the flesh into the work bowl of a food processor.
4
Add the butter to the potatoes and pulse the mixture until pureed, scraping down the sides of the bowl. Add the milk, eggs, egg yolks, bourbon, if using, and vanilla. Process until smooth. Add the dark brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, and salt; process until smooth. Pour the filling into the partially baked crust. Bake until the filling is set on the edges but slightly jiggly in the middle, 45 to ⏱️ 55 minutes. Allow to cool completely on a wire rack, ⏱️ 2 hours.
large eggs3large egg yolks2
5
For the bourbon whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, 1 to 2 tablespoons of bourbon (to taste), and vanilla. Beat on medium-high speed until stiff peaks form, 2 to ⏱️ 4 minutes. Cover and refrigerate until ready to use.
6
Slice the pie and serve with bourbon whipped cream. Cover and refrigerate any remaining pie.
Nutrition Facts
calories
509 Calories
fat Content
25 g
fiber Content
3 g
sugar Content
31 g
sodium Content
282 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
162 mg
carbohydrate Content
57 g
saturated Fat Content
13 g
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