Vanilla-Bourbon Sweet Potato Pie from Dish

Photo: Oxmoor House
Neither too sweet nor too boozy, this pie is still definitely an indulgence.

Yield:

Makes 10 to 12 servings

Recipe from


Ingredients

FILLING
3 large sweet potatoes (2 1/4 pounds)
1 teaspoon salt
3/4 cup granulated sugar
2 tablespoons vanilla extract
1 tablespoon bourbon or whiskey
2 large eggs
1/4 cup all-purpose flour
CRUST
3 cups graham cracker crumbs (about 20 1/4 sheets)
1/2 cup granulated sugar
1/2 cup butter, melted
TOPPING
1/2 cup firmly packed light brown sugar
1 cup pecan halves
3 tablespoons honey
1 1/2 tablespoons bourbon or whiskey

Preparation

1. Prepare Filling: Bring sweet potatoes, salt, and water to cover to a boil in a large Dutch oven over high heat; cook 35 minutes or until tender. Drain. Peel potatoes, and mash with a potato masher in a large bowl. Let cool slightly. Whisk together sugar, vanilla, bourbon, and eggs in a medium bowl. Stir sugar mixture into sweet potatoes. Stir in flour.

2. Prepare Crust: Preheat oven to 350°. Stir together graham cracker crumbs, sugar, and melted butter; press mixture on bottom and up sides of a 9-inch springform pan. Bake at 350° for 10 minutes. Pour sweet potato mixture into prepared crust. Bake at 350° for 55 to 60 minutes or until center is set.

3. Prepare Topping: Remove pie from oven, and sprinkle top of hot pie with brown sugar; arrange pecan halves decoratively around edge of pie. Stir together honey and bourbon in a small bowl; drizzle over top of pie. Cool in pan on a wire rack 2 hours. Gently run a sharp knife around edge of pie to loosen; remove sides of pan. Place pie on a serving platter; cover and chill 24 hours. Serve chilled.

Note:

If you have an older springform pan that does not seal tightly, wrap the outside of the pan in foil before making the pie to prevent leaking.

Dish, Charlotte, North Carolina,

Southern Living Off the Eaten Path

March 2013