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 Oxmoor House

More From Oxmoor House


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. 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. 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. 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.

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