BOURBON SWEET POTATO PIE RECIPES

Name: Bourbon Sweet Potato Pie
Prep time: 30 min
Total time: 4 h 30 min
Yield: 8
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

BOURBON SWEET POTATO PIE RECIPE - BETTYCROCKER.COM

Bourbon Sweet Potato Pie Recipe - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

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

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 420 , CarbohydrateContent 47 g, CholesterolContent 100 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 22 g, TransFatContent 1/2 g

BOURBON SWEET POTATO PIE RECIPE: HOW TO MAKE IT

Bourbon Sweet Potato Pie Recipe: How to Make It image

There is nothing I don't love about this pie! I adore the flavors, and I like that I can sneak some whole grains into the crust. It belongs on every holiday dessert buffet. —Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup quick-cooking oats
3/4 cup packed dark brown sugar
3/4 cup self-rising flour
1/2 cup butter, melted
2/3 cup chopped walnuts
FILLING:
2 medium sweet potatoes (about 8 ounces each)
2 large eggs, lightly beaten
1/2 cup packed dark brown sugar
1/2 cup butter, melted
1/4 cup self-rising flour
2 tablespoons bourbon
Sweetened whipped cream

Steps:

Preheat oven to 325°. Mix the first 4 ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack., Stir walnuts into remaining oat mixture. Reserve for topping. , For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly., Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust., Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.

Nutrition Facts : Calories 570 calories, FatContent 31g fat (16g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 67g carbohydrate (40g sugars, FiberContent 4g fiber), ProteinContent 7g protein.

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