Easy Bourbon Sweet Potato Pie That’s a Holiday Must-Try

Bourbon Sweet Potato Pie disasters. You ever set your sights on pulling off that cozy, golden, over-the-top dreamy pie for the holidays, then—poof—what comes out of the oven is a little sadder than you pictured? I’ve totally been there. If you’ve ever had cheesy-potato-gratin-casserole outshine your pie at the holiday table (cringe), or wondered how folks make their sweet potato desserts taste honestly special, it’s time you try this one. Trust me, it’s got just the right warmth—thanks, bourbon—and beats your aunt’s delicious-sweet-potato-casserole-with-a-creamy-marshmallow-topping. You’ll see.

Why this recipe works

Think about it. Most sweet potato pies are almost the same, but Bourbon Sweet Potato Pie is on a whole other level. Why? First, a little splash (OK, maybe a glug) of bourbon brings warmth and a kick that’s subtle, not booziest-ever. It’s like a flavor upgrade.

And another thing—you don’t need fancy chef tricks – mix, mash, pour, bake. That’s it. The bourbon isn’t just for fun, it balances the sweetness and cozies up the spices. Plus, it gives your dessert serious “five-star restaurant” vibes while actually being chill to make. I even served it after a marathon day in the kitchen and people lost their minds. “You made this?” Yes. Yes, I did. Believe me, if you like crispy-baked-garlic-parmesan-smashed-potatoes on your table, your crowd’s gonna go nuts for this pie too.

“Honestly, my family devoured it. The texture was perfect, and the hint of bourbon really set it apart. I was shocked at how quick it came together.” – Kim, loyal pie enthusiast

Ingredient Notes and What You’ll Need

OK, here’s the deal. Use fresh sweet potatoes if you can. Canned kind-of works, but the color and flavor won’t smack you over the head the same way. You’ll want unsalted butter for richness, just plain white and brown sugar (don’t overthink it), and real eggs—none of that substitute stuff. Now, do not skip the bourbon. Doesn’t have to be the fancy bottle, any will do, just not the bottom-shelf regret stuff.

The rest? Classic: ground cinnamon, nutmeg, and maybe a whisper of cloves if you’re feeling wild. Oh, and evaporated milk makes this pie super silky. A store-bought pie crust is totally fine if you’re crunched for time (no shame here). If you want to get fancier, a homemade crust—sure, but don’t let that stop you from enjoying the magic.

One more thing I have to mention: a dash of vanilla rounds it out. Every bite just sings. Table_seo

How to Make Bourbon Sweet Potato Pie

This pie’s process isn’t rocket science. First, you bake or boil your sweet potatoes until super soft. I kinda like roasting better for extra flavor. Peel ’em, toss them in a big bowl, and start mashing. Messy is OK.

Next, mix in the butter while the spuds are warm (melty = happy). Add your sugars, eggs, vanilla, spices, and, of course, that generous shot of bourbon. Then splash in the evaporated milk. The batter should look silky, not soupy. Pour it into your crust and try not to eat it raw.

Bake at 350° F (just regular oven, nothing fancy) for about 45-60 minutes. You’ll know it’s done when the middle is steady but still a bit of a soft jiggle (think: like a sleepy puppy’s ear, ha). Let it cool some before diving in—you don’t want it falling apart.

And if it gets a little crack on top, no big deal. Honestly, cover it with whipped cream, and nobody will care.

Substitutions & Variations

Alright, maybe bourbon’s not on the table (kiddos, sober guests, or, hey, just not your thing). Skip it and add extra vanilla or a little maple syrup for depth. Dairy-free? Almond or coconut milk works, though the texture is a smidge different. If you love pecan pie, toss a handful of chopped pecans on top before baking. I swear, good things happen.

For spice fiends, try ginger or even a pinch of cayenne—surprisingly tasty. And if you’re feeling adventurous, swap the white sugar for dark brown or coconut sugar. Oh! And mini individual pies in muffin tins—adorable for parties, less slicing mess.

Mix, match, keep it simple or dress it up—totally up to you.

Expert Tips for Perfecting Your Pie

Alright, you want your Bourbon Sweet Potato Pie to be the showstopper? Here’s how:

• Roast the sweet potatoes whole and let them cool just enough to handle. The skin slides right off (and less water in your pie).
• Use room temp eggs and dairy if you can so nothing seizes or gets weirdly lumpy.
• If the edges of the crust brown too soon, cover them with foil for the last 15 minutes. Don’t panic, just fix it!
• Serve either at room temp or chilled with a big spoonful of fresh whipped cream, maybe a drizzle of caramel (now I’m drooling…)

Common Questions

Q: Can I make Bourbon Sweet Potato Pie ahead?
A: Yep! Bake the day before and keep it chilled. Tastes even better the next day.

Q: Is bourbon safe for kids after baking?
A: Most of the alcohol bakes out, but if you’re nervous, just use the vanilla/maple swap.

Q: Can I freeze leftovers?
A: Sure thing. Wrap slices tight, freeze, rewarm at low heat—still amazing.

Q: Crust from scratch worth it?
A: If you’ve got the energy, homemade wins, but honestly, store-bought is never a dealbreaker.

Q: Substitute for evaporated milk?
A: Half-and-half or full-fat coconut milk work pretty well if you’re out.

Ready to Create the Best Sweet Potato Dessert Ever?

So, there’s the scoop. Bourbon Sweet Potato Pie is a simple holiday (or, honestly, anytime) classic with an edge, and it just might be your new go-to. Don’t overthink it. Try your own spin. If you’re a true sweet potato lover, you’ll probably also dig deliciously-easy-sweet-potato-casserole-youll-love or my personal favorite, a creamy, marshmallow-topped delicious-sweet-potato-casserole-with-marshmallows-for-everyone when you need something cozy. Just grab your pie pan, toss in those sweet potatoes, and see why this is one recipe the holiday table can’t be without. You got this.

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