Maple Bourbon Sweet Potato Pie
Updated Nov. 3, 2022
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2medium or 3 small sweet potatoes (about 1½ pounds)
- ¾cup heavy cream
- 6tablespoons maple syrup
- 5tablespoons brown sugar
- 4tablespoons unsalted butter, melted
- ¼cup bourbon
- 3large eggs
- 1large egg yolk
- 1teaspoon vanilla extract
- ¼teaspoon salt
- ¼teaspoon fresh grated nutmeg
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground clove
- A few grinds of black pepper
- 1baked 9-inch pie crust
Nutritional analysis per serving (8 servings)
424 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 5 grams protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
- Step 2
Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
- Step 3
Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.
Private Notes
Comments
Phenomenal pie, goes right up to the top of the Thanksgiving rotation. The black pepper is genius. Crust stayed crisp under the custard. My knife didn’t come out clean at 45 or 55 minutes of baking, well after the pie was set, and testing made an ugly couple of welts in the surface. Next time I’ll rely on a timer and the jiggle test.
This is an "adult" pie. Excellent for bourbon lovers! The strong whiskey flavor dominates. However, others may be put off by that dominance.
Makes 4 four-inch ramekins worth of pie. Left out the maple syrup, only added cinnamon. Still delicious!
I might not know how big a medium sweet potato is because I used two and had way too much filling. It just tasted like a regular sweet potato pie, albeit a very good one. With less potato (and therefore higher ratio of the sweeteners) would probably be very good!
Excellent. Next time will add orange zest to crust.
I made exactly as directed, but my old Pyrex pie plate is 9.5”. The filling was exactly the right amount. A 9” pie plate would’ve been too small (unless my 9.5” plate is not as deep as the 9”?). It was absolutely delicious! I served it cold with whipped cream like I would pumpkin pie. Fabulous!
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