Sweet Potato Pie
A classic Sweet Potato Pie recipe, with a very mildly sweet Bourbon Whipped Cream topping.
Servings: 8 people
Ingredients
- 1 deep-dish pie crust
- 8 Tablespoons butter softened ( 1 stick / ½ cup butter )
- 2 cups cooked peeled, mashed sweet potato ( about 1 lb sweet potatoes )
- 1 Tablespoon flour
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- ½ cup brown sugar
- ½ cup white sugar
- 2 large eggs
- ½ cup half and half can sub whole milk, heavy cream, or evaporated milk if necessary
- 1 teaspoon vanilla extract OR bourbon
- 1 Tablespoon lemon juice
For the bourbon whipped cream and topping:
- 6 ounces heavy cream
- 1 Tablespoon bourbon
- 1 Tablespoon white granulated sugar or powdered sugar
- ¼ cup toasted walnuts optional
Instructions
- Cream together butter, sweet potato, and flour in a large mixing bowl. Mix in the remaining pie ingredients ( cinnamon, nutmeg, salt, white sugar, brown sugar, eggs, half and half, and extract).
- Pour into unbaked 9" deep-dish pie crust. Bake on a sheet pan at 350 for 1 hour 15 min.
- Using a hand mixer, beat the heavy cream, bourbon, and sugar together until it starts to stiffen. Pile on top of the cooled sweet potato pie, and crumble walnuts on top.