Sweet Potato Pie

Adapted from Pioneer Woman

Easy as pumpkin pie, but with sweet potatoes. And bourbon! Not responsible for how much your family loves it--they'll want to come over every year! 

INGREDIENTS

Pie:

• 1 all-butter pie crust or use a premade one

• 1 1/2 lb. sweet potatoes

• 2 Tbsp. unsalted butter, softened 

• 1 (5-oz.) can evaporated milk

• 3 large eggs

• 2 large egg yolks 

• 2 Tbsp. bourbon (optional)

• 2 tsp. vanilla extract

• 1/2 c. dark brown sugar (or sub light brown)

• 1/2 c. granulated sugar

• 1 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground nutmeg

• 1/4 tsp. ground allspice or sub ground cloves

• 1/4 tsp. kosher salt

Bourbon Whipped Cream:

• 1 c. heavy whipping cream

• 1/4 c. powdered sugar

• 1 to 2 Tbsp. bourbon

• 1/2 tsp. vanilla

INSTRUCTIONS

• For the pie: Preheat the oven to 400˚F. On a lightly floured surface, roll 1 ball of pie dough into a 13-inch circle. Transfer the crust to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).

• Line the inside of the chilled crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the whole crust is lightly golden all over, 10 to 12 minutes longer. Let cool to room temperature. Reduce the oven to 350˚F.

• Prick the sweet potatoes all over with a fork and place on a microwave-safe paper towel-lined plate. Microwave on high for 5 minutes and flip. Microwave until the potatoes are tender, about 5 minutes more. Allow to cool for 10 minutes and carefully cut in half lengthwise. When potatoes are cool enough to handle, use a spoon to scoop the flesh into the work bowl of a food processor.

• Add the butter to the potatoes and pulse the mixture until pureed, scraping down the sides of the bowl. Add the milk, eggs, egg yolks, bourbon, if using, and vanilla. Process until smooth. Add the dark brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, and salt; process until smooth. Pour the filling into the partially baked crust. Bake until the filling is set on the edges but slightly jiggly in the middle, 45 to 55 minutes. Allow to cool completely on a wire rack, 2 hours.

• For the bourbon whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, 1 to 2 tablespoons of bourbon (to taste), and vanilla. Beat on medium-high speed until stiff peaks form, 2 to 4 minutes. Cover and refrigerate until ready to use.

• Slice the pie and serve with bourbon whipped cream. Store in the fridge, if any is left!