Hamdi Saidani This Pioneer Woman Sweet Potato Pie recipe is a creamy and spiced recipe, which is made with sweet potatoes and bourbon. It’s the perfect holiday dessert, ready in about 5 hours.
Pioneer Woman Sweet Potato Pie Ingredients
For the Pie:
- 1 all-butter pie crust
- 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 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/4 tsp. kosher salt
For the Bourbon Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 to 2 Tbsp. bourbon
- 1/2 tsp. vanilla
How To Make Pioneer Woman Sweet Potato Pie
- Prepare and chill the crust: Preheat the oven to 400˚F. Roll out the pie dough into a 13-inch circle and fit it into a 9-inch pie plate. Trim and crimp the edges. Place the crust in the refrigerator for 1 hour or the freezer for 30 minutes to chill.
- Par-bake the crust: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 18 to 22 minutes, until the edges are lightly golden. Carefully remove the weights and parchment, then return the crust to the oven and bake for another 10 to 12 minutes, until the bottom is golden. Let it cool completely. Reduce the oven temperature to 350˚F.
- Cook the sweet potatoes: Prick the sweet potatoes all over with a fork. Microwave on high for 5 minutes, flip, and microwave for another 5 minutes, or until tender. Let them cool for 10 minutes.
- Make the pie filling: When the potatoes are cool enough to handle, scoop the flesh into a food processor. Add the softened butter and pulse until pureed. Add the evaporated milk, eggs, egg yolks, optional bourbon, and vanilla, and process until smooth. Add the sugars, all the spices, and salt; process again until completely smooth.
- Bake the pie: Pour the filling into the cooled, par-baked crust. Bake for 45 to 55 minutes, until the filling is set on the edges but still has a slight jiggle in the very center. Let the pie cool completely on a wire rack, about 2 hours.
- Make the bourbon whipped cream: In the bowl of a stand mixer, combine the heavy cream, powdered sugar, bourbon (to taste), and vanilla. Beat on medium-high speed until stiff peaks form, about 2 to 4 minutes.
- Serve: Slice the completely cooled pie and serve with a dollop of the bourbon whipped cream.
Recipe Tips
- How to get a silky-smooth filling? Using a food processor is the key to a perfectly smooth, non-stringy filling. Also, be careful not to over-bake the pie; it should still have a slight wobble in the center when you take it out of the oven.
- Why do I have to par-bake the crust? This step, also called blind baking, is crucial for preventing a soggy bottom. It ensures the crust is crisp and flaky, even with a wet custard filling.
- Can I use canned sweet potato puree? Yes, you can substitute about 2 cups of canned 100% sweet potato puree. However, roasting or microwaving fresh potatoes often yields a deeper, more authentic flavor.
- Do I have to use bourbon? The bourbon is optional, but it adds a wonderful warmth and complexity that complements the sweet potatoes and spices beautifully. You can simply omit it if you prefer.
What To Serve With Sweet Potato Pie
This pie is traditionally served as a holiday dessert, especially for Thanksgiving. It is absolutely perfect with its intended partner, the Bourbon Whipped Cream. A simple cup of black coffee or a scoop of vanilla ice cream also pairs wonderfully with its warm spice flavors.
How To Store Sweet Potato Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap or foil. It will keep well for up to 4 days. It is delicious served chilled or can be left at room temperature for about 30 minutes before serving.
Sweet Potato Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 470 kcal
- Carbohydrates: 58g
- Protein: 7g
- Fat: 23g
- Saturated Fat: 14g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my sweet potato pie crack on top?
A cracked top is the most common sign of an over-baked custard pie. To prevent this, bake the pie just until the edges are set and the very center still has a slight jiggle. It will finish setting as it cools. A sudden temperature change can also cause cracking, so let it cool gradually on a wire rack.
Can I make this pie ahead of time?
Yes, this is an excellent make-ahead dessert. You can bake the pie completely, let it cool, and then store it, covered, in the refrigerator for up to two days. Make the bourbon whipped cream just before you plan to serve it.
What’s the difference between sweet potato pie and pumpkin pie?
While they share similar spices, sweet potato pie generally has a richer, creamier, and more custard-like texture. Pumpkin pie tends to be a bit denser and has a more earthy, savory flavor profile compared to the natural sweetness of sweet potatoes.
Try More Pioneer Woman Recipes:
- Pioneer Woman Potato Skins Recipe
- Pioneer Woman Crock Pot Mashed Potatoes Recipe
- Pioneer Woman Breakfast Potatoes Recipe
Pioneer Woman Sweet Potato Pie Recipe
Description
A classic Southern dessert featuring a silky, spiced sweet potato filling baked in a flaky, all-butter crust and topped with a boozy bourbon whipped cream.
Ingredients
Instructions
- Fit pie crust into a 9-inch pie plate, chill for at least 30 minutes.
- Par-bake the crust at 400°F until golden, about 30 minutes total. Let cool and reduce oven to 350°F.
- Microwave the sweet potatoes until tender, then scoop the flesh into a food processor.
- Puree the potatoes with butter, then add milk, eggs, bourbon, and vanilla until smooth.
- Blend in the sugars, spices, and salt.
- Pour the filling into the cooled crust and bake for 45-55 minutes, until the center is slightly jiggly. Cool completely.
- Whip the cream, powdered sugar, bourbon, and vanilla until stiff peaks form.
- Serve slices of the cooled pie with a dollop of bourbon whipped cream.
Notes
- u003cliu003eDo not skip the par-baking step for the crust; it is essential to prevent a soggy bottom.u003c/liu003eu003cliu003eFor the smoothest, non-stringy filling, using a food processor to puree the sweet potatoes is highly recommended.u003c/liu003eu003cliu003eThe pie is done when the edges are set but the center still wobbles slightly. It will finish setting as it cools on a wire rack.u003c/liu003e
