Southern Sweet Potato Pie

A slice of sweet potato pie on the pie slicer on a white surface in front of the rest of the pie blurred in the background going out of frame to the right.

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5 from 2 votes

Southern Sweet Potato Pie

A super simple one-bowl sweet potato pie kicked up a notch with the addition of bourbon.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 359kcal

Equipment

hand mixer
Mixing bowl
9" pie dish

Ingredients

1 pie crust
2 sweet potatoes about 2 cups pureed
½ stick butter cubed
1 cup brown sugar
2 eggs
¼ cup bourbon
¼ cup heavy cream
½ teaspoon kosher salt Diamond Crystal

Instructions

If using a frozen or ready-made pie crust, remove it from the refrigerator or freezer.
Preheat the oven to 350℉.
If using fresh sweet potatoes, peel, cut into 1" cubes, and put in a pot of boiling water to cook for 15 minutes, then strain.
Beat the boiled sweet potatoes until smooth.
Add the butter, let melt slightly, then beat in till fully melted.
Add the remaining ingredients and beat until fully blended and smooth.
Pour into prepared pie crust and bake for 30-40 minutes.
When the center of the pie is still slightly jiggly, remove from oven and cool completely.
Top if desired (see notes), then slice and enjoy!

Notes

Top pie marshmallows, meringue, or whipped cream for an added touch of sweetness. For a marshmallow or meringue topping, toast with a kitchen torch or in a broiler.

Allow the pie to cool completely to room temperature. Bringing down the temperature too quickly by cooling it in the fridge or freezer may cause the pie filling to crack. If it does crack, cover them with a topping!

Nutrition