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Bourbon Sweet Potato Pie
Bourbon Sweet Potato Pie
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Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
Elevate fall with boozy sweet potato pie topped with bourbon-infused whipped cream. Impress with a convenient ready-to-bake crust.
Ingredients:
  • 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
  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon bourbon
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat the oven to 400°F and line a baking sheet with foil. Place sweet potatoes on the prepared sheet and prick them several times with a fork. Roast for 45 to 60 minutes until tender. Allow to cool for 5 minutes, then cut the potatoes in half lengthwise. Scoop out the pulp into a medium bowl, measuring 2 cups. Save any extra pulp for another recipe and discard the skins.
  • Blend sweet potato pulp in food processor until smooth. Add brown sugar, eggs, half-and-half, bourbon, cinnamon, nutmeg, and salt. Process until mixture is well blended and creamy.
  • Take the pie crust and gently place it in an ungreased 9-inch pie plate. Fold and roll the edges of the pastry to align with the plate and create a decorative edge as desired. Pour the sweet potato mixture into the crust-lined plate. Bake for 10 minutes.
  • Lower oven temperature to 350°F. Bake for an additional 30 to 35 minutes until the center is firm and a knife inserted in the middle comes out clean. If the crust is browning too quickly, cover the edges with foil. Allow to cool on a rack for 30 minutes, then refrigerate for 2 hours.
  • When you're ready to serve: In a chilled medium bowl, use an electric mixer on medium-high speed to whip the whipping cream until slightly thickened. Then, reduce the speed to low and mix in the powdered sugar, 1 tablespoon of bourbon, and the vanilla. Increase the speed to medium-high and whip until stiff peaks form. Cut the pie into slices and serve with a dollop of the whipped cream on top. Remember to store the leftovers covered in the refrigerator.

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