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Fluffy Sweetpotato Bourbon Pie

Nothing screams comfort food quite like Bourbon Sweetpotato Pie. Take your taste buds to the next level with the winning combination of bourbon and sweet taters. After a bite of this liquor-infused sweetpotato pie, we promise you won’t look at dessert the same. Serve each slice with a heaping dollop of whipped cream or a delicious bourbon cocktail for double the fun! Recipe by Elizabeth Karmel for the NCSPC
Print Recipe


  • 2 pounds sweetpotatoes
  • 5 tablespoons unsalted butter, melted
  • 3 large eggs
  • 3/4 cup heavy cream
  • 2 tablespoons best quality bourbon
  • 1 generous teaspoon pure vanilla extract
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon find-ground sea salt
  • 1/8 teaspoon ground cloves
  • 1 10- inch store-bought graham cracker crust
  • Ginger whipped cream, recipe follows
  • Toasted pecans, for garnish


  • Preheat oven to 425⁰ Wash and dry sweetpotatoes. With a fork, prick the sweetpotatoes all over about six times. Set sweetpotatoes on a cookie sheet or baking pan. Roast until soft and you can see bits of sugar bubbling where you pricked the potato, about 1 hour. Reduce heat to 375⁰F.
  • Cool, peel and measure out 2 generous cups of cooked sweetpotato. Remove flesh to the bowl of a food processor fitted with the “s” blade; puree until smooth.
  • While the motor is running, add the butter to soften the sweetpotatoes. Add the eggs. You will notice that the sweetpotatoes will start to take on a lighter, almost peachy color.
  • In a small bowl, combine the cream, bourbon and vanilla extract. Add the liquids as the machine is running. The mixture will look light and fluffy at this point. Scrape the sides and add the sugars, cinnamon, nutmeg, ginger, salt and cloves. Puree to combine. The sugar and spices will darken the color a bit but the texture will remain very fluffy.
  • Spoon the filling into the prepared crust and place on a cookie sheet. Bake until filling is set, about 40 minutes. To test, shake the pie; the center of the pie should jiggle slightly. If you aren’t sure, stick a toothpick or a butter knife in the center; if it comes out clean, the pie is done. Let cool and then chill thoroughly before serving. Serve with ginger whipped cream and toasted pecans.
  • Ginger whipped cream: In a mixing bowl, combine 1/2 pint heavy whipping cream, 2 tablespoons sugar and 1/2 teaspoon ground ginger. Using an electric mixer or a whisk, whip until cream is thick and stiff.
Yield: 10 servings