Ky Bourbon Sweet Potato Pie Recipes

SOUTHERN-STYLE BOURBON SWEET POTATO PIE

Steps:

• Make the pie crust by incorporating sea salt, flour, and butter until a coarse, sandy-looking meal forms. This can be done in a bowl with your hands or in a food processor. Add cold water and continue working or pulsing the mixture until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
• Meanwhile, preheat oven to 400 degrees. Using a fork or knife, pierce sweet potatoes several times then place directly on oven rack with a sheet pan underneath to catch any drippings. Roast for about 45 minutes or until tender then set aside to cool. You can place them in the refrigerator to speed up this process.
• Reduce oven heat to 375 degrees. Roll out chilled pie crust and place in a 9-inch pie pan. Remove excess dough from around sides of pan and crimp or style edges, as desired. Prick bottom of dough with a fork a few times then par bake for about 15 minutes then remove and decrease oven heat to 350 degrees. See notes about par baking below.
• While the crust par bakes, process cooled sweet potatoes in a food processor until smooth. Add heavy cream, butter, eggs, bourbon, brown sugar, granulated sugar, nutmeg, cinnamon, and sea salt then or pulse until uniform, pausing to scrape down sides of bowl as necessary.
• Spread filling into prepared pie crust. Return to oven and bake for about one hour and 10 minutes or until top of filling is firm to touch. Cool completely before slicing and serving.

BOURBON SWEET POTATO PIE

Steps:

• Preheat oven to 325°. Mix the first 4 ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack., Stir walnuts into remaining oat mixture. Reserve for topping. , For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly., Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust., Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.

BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
• In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
• Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
• Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
• When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.

BOURBON SWEET POTATO PIE

Steps:

• Make the crust: Put the flour, sugar, and salt in a food processor; pulse to combine. Add the butter and shortening; pulse until the mixture resembles coarse cornmeal. Transfer to a mixing bowl. Working quickly, gradually add the cold water, tossing and stirring with a fork until the dough just begins to come together. Shape into a disk, wrap in plastic, and chill for several hours or overnight. Heat the oven to 400°F. Roll the dough disk into a 14-inch round that's 1/8 inch thick; ease it into a 9-inch pie pan, trim a 3/4-inch border, and crimp an edge crust. Line the shell with foil, fill it with dried beans or pie weights, and bake until just set, 12 to 15 min. Remove the beans and continue cooking until light golden, about 15 min. Let the partially baked pie shell cool.
• Make the filling: Raise the oven temperature to 425°F. Pierce the sweet potatoes at each end with a fork and set them on a foil-lined baking sheet. Roast the potatoes until soft, about 1 hour, turning them halfway through. Cool, peel, and force them through a food mill or a coarse-mesh sieve. You should have about 2 cups of purée. Lower the oven to 350°F. Combine the purée with the melted butter, vanilla extract, eggs, yolk, cream, brown sugar, bourbon, salt, nutmeg, cinnamon, cloves, and pepper. Whisk until blended and smooth. Pour the filling into the baked shell and bake until the filling is just set, about 50 minutes. To test, nudge the rim of the pie plate-the center of the pie should quiver slightly and still be glossy and wet looking. Let cool and then chill thoroughly before serving.

MAPLE BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
• Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
• Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.

BOURBON SWEET POTATO PIE WITH MARSHMALLOW TOPPING

Steps:

• I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
• Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling- this helps prevent the crust from shrinking.
• Preheat oven to 350°F (177°C).
• Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
• Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
• Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture's temperature taken with an instant read thermometer should be 160°F (71°C). If it's not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form. You can read more about and watch me make this in my separate marshmallow meringue frosting post.
• Spread marshmallow cream on top of cooled pie. Serve immediately or store in the refrigerator uncovered up to 8 hours before serving. If desired, toast the marshmallow topping with a kitchen torch just before serving.
• Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.

KENTUCKY BOURBON SWEET POTATOES

Steps:

• Arrange sweet potatoes in an oblong baking dish.
• Combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil.
• As soon as the sauce comes to a boil, pour it over the sweet potatoes.
• Bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.