Q1: What is the difference between a pumpkin pie and a sweet potato pie?

While they are very similar, classic Southern sweet potato pies are often considered to be richer, denser, and creamier than their pumpkin counterparts. The natural starches and sugars in sweet potatoes create a wonderfully smooth and silky custard. Pumpkin pies often have a slightly lighter, more "delicate" texture.

Q2: What is the absolute best way to cook sweet potatoes for a pie filling?

The best method, as directed in this recipe, is to roast the sweet potatoes whole in their skins until they are very tender. This concentrates their natural sweetness and flavor and results in a much less watery, more intensely flavorful purée than boiling them. For the absolute smoothest, silkiest filling, passing the cooked sweet potato flesh through a food mill or a potato ricer is a fantastic professional trick.

Q3: How do I keep my sweet potato pie from cracking on top?

The number one secret to a beautiful, crack-free custard pie is to not overbake it . As the recipe notes, you want to pull the pie from the oven when the very center still has a slight jiggle to it. It will finish setting up from the residual heat as it cools. Over-baking causes the eggs in the custard to seize up and crack.

Q4: Can I make this pie ahead of time for Thanksgiving?

Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture of a custard pie are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days .

Q5: Can I use canned sweet potato purée to save time?

You can, but the flavor and texture will be different and likely not as good as using freshly roasted sweet potatoes. If you do use it, you will need 2 cups of 100% pure sweet potato purée . Be sure not to buy the pre-sweetened "sweet potato pie mix."

The Ultimate Creamy Maple Bourbon Sweet Potato Pie

A from-scratch recipe for a rich, custard-style Maple Bourbon Sweet Potato Pie. The pie features a homemade crust made with a combination of butter and shortening for a flaky texture. The filling is created from a smooth puree of roasted sweet potatoes, which is then blended with cream, eggs, maple syrup, brown sugar, bourbon, and warm spices. This creamy custard is poured into a pre-baked (blind-baked) pie shell and baked until the center is just barely set.

Author: Evelyn
Prep Time: 35 minutes
Cook Time: 1 hour 50 minutes
Total Time: 7 hours 45 minutes (includes chilling and cooling times)
Yield: 8 servings 1x
Category: Dessert
Method: Baking, Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Basic Pie Crust:
2 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon sugar
8 tablespoons (1 stick) chilled butter, cut into pieces
1/2 cup plus 1 tablespoon plus 2 teaspoons chilled vegetable shortening, cut into pieces
1/4 to 1/2 cup cold water
For the Filling:
2 large or 3 medium sized sweet potatoes
4 tablespoons (1/2 stick) butter, melted
1 teaspoon vanilla extract
3 eggs
1 egg yolk
3/4 cup cream
1/4 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon brown sugar
1/4 cup bourbon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
A few grinds black pepper

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Instructions

Make the Pie Crust: In a food processor, pulse the flour, salt, and sugar. Add the chilled butter and shortening and pulse until the mixture resembles coarse cornmeal. Gradually add enough cold water while pulsing until the dough just begins to come together.
Divide the dough in half, flatten into rounds, wrap in plastic, and chill for a few hours or overnight. (This recipe only uses one half).
Prepare the Filling and Crust: Preheat the oven to 425°F. Pierce the sweet potatoes with a fork and roast on a foil-lined baking sheet for about 1 hour, until soft. Let them cool, then peel and puree the flesh to get 2 cups.
Turn the oven down to 375°F. Roll out one portion of the chilled pie dough and fit it into a 9-inch pie pan. Crimp the edges. Line the shell with foil and fill with pie weights or dried beans. Blind-bake for 20 minutes.
Finish the Filling and Bake: Turn the oven down to 375°F. In a large bowl, combine the 2 cups of sweet potato puree with all the remaining filling ingredients (melted butter, vanilla, eggs, egg yolk, cream, maple syrup, brown sugar, bourbon, salt, and spices). Whisk until well combined and smooth.
Pour the filling into the partially baked pie shell.
Bake for 45 to 50 minutes, until the filling is just barely set in the very center when the pan is nudged.
Cool the pie completely to room temperature on a wire rack before slicing. This can be made up to 1 day in advance.

Notes

Roasting the sweet potatoes instead of boiling them is a key step that concentrates their flavor and sweetness.
The pie crust recipe makes enough for two crusts; the second half can be frozen for another use.
Be careful not to overbake the pie; the filling should still have a slight jiggle in the center when removed from the oven as it will continue to set as it cools.

Nutrition

Serving Size: 1 slice
Calories: 600-700
Sugar: 45-55 g
Sodium: 400-500 mg
Fat: 35-45 g
Saturated Fat: 20-28 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 3-5 g
Protein: 8-10 g
Cholesterol: 200-250 mg

Find it online: https://cookupjoy.com/sweet-potato-pie/