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Bourbon Sweet Potato Pie

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  • Prep 30 min
  • Total 4 hr 30 min
  • Servings 8
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Celebrate the fall season with this bourbon-laced sweet potato pie. Take it to the next level, and top with bourbon-spiked whipped cream! It’s easy to impress when you use ready-to-bake pie crust.
By Betty Crocker Kitchens
Updated Sep 11, 2017

Ingredients

Pie

  • 2 lb dark-orange sweet potatoes (2 medium)
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup half-and-half
  • 2 tablespoons bourbon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 Immaculate Baking Co.™ refrigerated ready-to-bake pie crust (from 15-oz box), softened as directed on box

Bourbon Whipped Cream

  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon bourbon
  • 1/2 teaspoon vanilla

Steps

  • 1
    Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
  • 2
    In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
  • 3
    Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
  • 4
    Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
  • 5
    When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, make sure you use 8- to 10-cup food processor to handle the 4-cup sweet potato mixture amount so there is room to puree. Not sure, and want to play it safe? Puree mixture in batches, then combine before pouring into crust-lined plate.
  • tip 2
    When whipping cream, it’s a good idea to have a cold bowl, beaters and cream to make whipping easy.
  • tip 3
    No bourbon? Try brandy instead!

Nutrition

420 Calories, 23g Total Fat, 5g Protein, 47g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
100mg
33%
Sodium
290mg
12%
Potassium
370mg
11%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
11%
Sugars
22g
Protein
5g
% Daily Value*:
Vitamin A
240%
240%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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