Drunken Sweet Potato Pie
Indulge in the rich, velvety decadence of Drunken Sweet Potato Pie, a boozy twist on a classic Southern dessert. This recipe combines the naturally sweet and creamy texture of mashed sweet potatoes with the warmth of bourbon, creating a luscious filling that's infused with hints of cinnamon, nutmeg, and ginger. The buttery pre-made pie crust offers the perfect vessel for this bold, flavorful concoction, while a splash of heavy cream and vanilla extract elevate each bite to pure bliss. Perfectly balanced between cozy and indulgent, this pie bakes to a golden perfection in under an hour. Serve it with a dollop of whipped cream for a dessert that’s sure to impress at holiday gatherings or any special occasion. Keywords: drunken sweet potato pie, bourbon dessert recipe, Southern sweet potato pie, holiday pie recipe.
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Recipe Information
Ingredients
- 3 medium-sized sweet potatoes
- 6 tablespoons unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 0.25 cup whole milk
- 0.25 cup heavy cream
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 9-inch pre-made pie crust
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into chunks. Boil them in a large pot of water until fork-tender, about 15 minutes. Drain and let cool slightly.
In a large mixing bowl, mash the sweet potatoes until smooth. Add the butter and mix until it melts and is fully incorporated.
Stir in the granulated sugar and brown sugar until dissolved. Then, mix in the eggs one at a time.
Add the milk, heavy cream, bourbon, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir until the mixture is creamy and well combined.
Pour the sweet potato mixture into the pre-made pie crust, spreading it out evenly.
Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack to room temperature. The flavors will meld as it cools.
Serve the pie as is, or with a dollop of whipped cream for an extra touch of indulgence.
Nutrition Facts
Calories |
3319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 405.8 g | 148% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 208.8 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 342 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
