I can’t lie to you guys: It wasn’t until about 10 years ago that I even tried a sweet potato pie. That means I spent a couple of decades missing out. At my house, it’s usually pumpkin pie or bust. What can I say? It’s a classic! I wouldn’t call myself a total convert, but I am a little bit in love with my Sweet Potato Bourbon Pecan Pie recipe.
Okay, so how did I find out about sweet potato pie?
Well, I was a podiatrist before pursuing my chef dreams, and one day at my clinic, a client was boasting about making 10 (yes, 10!) homemade sweet potato pies for family and friends. I had no choice… I had to finagle my way onto her pie list. If she was making 10 pies for people, they had to be good. And it was soooo good—no offense to pumpkin.
After I got the recipe, I had to make it my own—that’s where the pecan element came in. When I started experimenting with recipes for my next cookbook (yes, there’s another one coming!), I absolutely had to perfect this one. Turns out that pecans and sweet potatoes taste incredible together.
What Makes Sweet Potato Pie Unique
As a general rule, sweet potato pie and pumpkin pie are similar in taste and texture, but there certainly are some distinct differences. Pumpkin pies are creamy, dense, and on the less sweet side. Sweet potato pies are sweeter and lighter with more texture. I’m all about the sweet.
A Tasty Twist on a Traditional American Pecan Pie Recipe
I do have to say, I think this recipe is even better than a regular sweet potato pie. It’s almost like a sweet potato and pecan pie merger, and I’m telling you—it’s next level. I got a lot of “Oooh” and “Aaaahhh” at the last Thanksgiving table where this one made an appearance. Crunchy, toasty pecans resting on a fluffy bed of sweet potato filling. You definitely need to make my Sweet Potato Bourbon Pecan Pie at home!
How to Roast Sweet Potatoes in the Oven
Step 1: How to Prepare Sweet Potatoes for Roasting
To roast the sweet potatoes, place them on a foil-lined baking sheet. Sweet potatoes sometimes ooze a little bit of sticky liquid as they roast, so the foil helps protect your pan. Why scrub later if you don’t have to?
Step 2: Roast the Potatoes in the Oven for 30-35 minutes
You’ll roast the potatoes in a 400-degree oven until they can be easily pierced with a paring knife. This will take about 30 to 35 minutes, depending on the size of the potato.
Step 3: Remove the Skin and Puree
Once they are cooled, the skin can be easily removed using a paring knife. For a super smooth puree, I like to put the baked sweet potato in a food processor or blender. A few quick pulses and voila—silky-smooth sweet potato puree. Read on for the full recipe!
How many sweet potatoes make a cup?
One large sweet potato will make approximately 1 cup of mashed sweet potatoes, but if you want to be extra sure you have enough, bake up another one. Add a little butter and maple syrup to any leftover sweet potato and serve it as a side dish!
Yield: Makes one 9-inch pie
Author: Mary DiSomma
Sweet Potato Bourbon Pecan Pie Recipe
Prep time: 1 H & 30 MCook time: 1 H & 15 MTotal time: 2 H & 45 M
Sweeter and lighter than a pumpkin pie, this pecan-inspired Sweet Potato Pie is sure to impress at your next holiday gathering. Use this recipe when you want to spruce up the dinner table a bit.
Prepare my Favorite Pie Crust recipe. The recipe will make enough dough for two pie shells or one double-crusted pie. You will only need half of the dough for this recipe. Simply freeze the remaining dough for future use.
Lightly dust your work area with flour and roll the dough into an 11-inch round. Spray a 9-inch pie pan with nonstick cooking spray. Place the dough round in the prepared pan and trim the dough side. Using kitchen scissors, trim the edge of the dough, leaving ¾-inch of overhang. Crimp or flute the side of the dough and refrigerate or freeze for 30 minutes.
While the pie shell pastry is chilling, preheat the oven to 325 degrees and make the two fillings. In a mixing bowl make the sweet potato filling by combining the mashed sweet potato, butter, vanilla extract, brown sugar, cinnamon, nutmeg, cloves, salt, egg yolk, heavy cream, and granulated sugar. Using a handheld mixer or stand mixer, beat on medium until smooth.
In another mixing bowl prepare the pecan filling. Combine the remaining ¾ cup sugar, 2 eggs, melted butter, dark corn syrup, salt, cinnamon, and bourbon or vanilla extract. Using a handheld whisk, whisk until combined.
Remove the lined pie pan from the refrigerator or freezer. Place the pie pan on a baking sheet pan. Spread the sweet potato pie filling evenly in the pie shell. Now sprinkle the chopped pecans evenly over the filling. Using a rubber or silicone spatula, transfer the corn syrup mixture over the pecans, making sure to evenly cover the pecans.
Transfer the pie, on the sheet pan, to the oven and bake for 1 hour and 15 minutes. The pie should be firm on the top. If needed, bake for a few more minutes.
Remove the pie from the oven and let cool completely, at least 2 hours. When ready to serve, prepare the whipped cream. Place the cream in a chilled bowl of a stand mixer. Using the whip attachment, whip the cream on medium high speed until soft peaks form. Reduce speed to medium and slowly add the confectioners’ sugar and the orange liqueur. Whip until firm peaks form. It’s your choice how to use the whipped cream. You can pile it on top of the pie or slice the pie and top each serving with a mound of that delicious whipped cream!
Mary DiSomma, Foodie, Author, Philanthropist, Mother, Wife and so much more...
Mary DiSomma, an enthusiastic and imaginative baker of cookies, is the author and publisher of A Gift of Cookies: Recipes to Share with Family & Friends. She is also a philanthropist, podiatrist, entrepreneur, and mother of four grown children.
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