Friday, March 14

Bourbon Sweet Potato Pie

Oh my gosh this was so good, and other than waiting for the sweet potatoes to cook up, really easy to make. I made two of these pies, one for our Easter block party, and the other for a picnic outing at the Arboretum with friends. I cheated this time and used store bought crust (the refrigerated kind), though I really should have been less lazy and made it myself- probably would do a graham crust or something with a bit more flavor than Dough Boy's. But it was fine nonetheless. And you could make this with Whiskey instead, or no alcohol if you prefer. The alcohol cooks off though and even the little ones liked it.

So here's the RECIPE (I adapted it from a similar recipe in a magazine and I don't know which one, oops!):
3-4 large sweet potatoes- peeled and cubed (the smaller the faster they cook!)
1/3 cup butter (best at room temp to combine nicely with the other ingredients)
1/3 cup sugar
2 lightly beaten eggs
2/3 cup half and half
2 oz bourbon (optional)
1.5 tsp Vanilla
1 tsp. salt
1 tsp nutmeg (optional)
1 tsp cinnamon (optional)
2 pie crusts

Cook sweet potatoes in salted water. Bring them to a simmer and then continue cooking ~ another 5 or so minutes until soft. Drain and mash them. Preheat oven to 350. In a large bowl or stand mixer, cream butter and sugar together. Slowly add eggs, vanilla, salt and bourbon. Mix until well combined. Add sweet potatoes, nutmeg and cinnamon until blended. Pour into pie crusts and bake for ~45 min. I like to cover the edges of the crust with foil for the first half of baking so they don't burn. Best eaten cooled with whipped cream if you like.


1 comment:

Sarah said...

I cannot wait to make this!