Pin it
Whenever I make this sweet potato treat, I’m suddenly hanging out in my grandma’s kitchen again. The airy, spiced inside is like happiness in every forkful. Lots of people go for pumpkin on the holidays, but I always put out this down-home favorite. Don’t forget a scoop of whipped cream with bourbon—it’s next-level good!
Why You'll Love This Pie
This pie is a winner because it’s super light and naturally sweet. Sweet potatoes give it a mellow flavor—honestly, even my friends who are all about pumpkin keep asking for more. Seeing someone try it for the first time is the best part, especially when they realize there’s nothing else like it at your holiday spread.
Star Players in This Dish
- Bourbon whipped cream: Just a dash in your cream and the whole thing tastes amazing.
- 3 large sweet potatoes: Go for the copper-skinned, orange-fleshed kind—they make the filling rich and more colorful.
- 1 buttery pie crust: I prefer homemade but a store-bought crust totally works, especially when you’re busy.
- 3 large eggs & 1 can evaporated milk: These make the insides silky and creamy.
- Cozy spices: My go-tos are cinnamon (2 teaspoons), nutmeg (1/2 teaspoon), and a splash of real vanilla for warmth.
Easy Steps for Baking
- Time to Bake
- Once your crust and filling are ready, fill up the crust and bake till just set. Cool it down for a couple of hours before getting your first slice.
- Mix Up the Filling
- Blend your cooked sweet potatoes with the eggs, milk, butter, and all those cozy spices till you get a creamy mix.
- Prebake the Crust
- Grab your cold pie crust, put down some parchment, drop in pie weights, and bake briefly so it’s just a mild golden.
- Prep Your Sweet Potatoes
- Microwave to cook them quick—ten minutes does the trick and you don’t get any excess water.
The Tricks I Swear By
The microwave is the fastest way to get sweet potatoes soft without making them soggy. I always prebake the crust so the bottom turns out crisp. Make sure you let it cool all the way before sticking it in the fridge if you want the center to stay perfect.
How to Store and Serve
This pie stays awesome in the fridge for around four days—just wrap it tight in plastic. You can eat it chilled or let it warm up a bit, whichever sounds good. If you top it with that bourbon whipped cream, you’re officially winning.
Warm Southern Vibes in Every Bite
Bringing this pie to the table sets a cozy mood for the holidays. That fluffy, spiced filling brings pure comfort, and after one bite you’ll get why it’s a Southern must-have year after year.
Pin it
Frequently Asked Questions
- → What’s the point of microwaving potatoes?
It’s way faster—around 10 minutes compared to baking for almost an hour! Microwaving cooks them evenly, keeps nutrients intact, and saves energy while perfectly softening them for the filling.
- → Can I skip the bourbon?
Sure! Leaving out the bourbon won’t ruin the texture at all. For a non-alcohol option, add a splash more vanilla to the filling and regular whipped cream on top. The spices still keep things tasty.
- → Why bake the crust before filling?
Baking the crust first means it stays crisp and doesn’t end up soggy under your filling. It helps keep the pie firm when sliced and gives you that nice mix of textures.
- → How can I tell if it’s done?
Look for firm edges with a slight jiggle in the center—think jelly-like, not liquidy. Shake it gently, and the middle should move together as one piece. As it cools, it’ll fully set in about two hours.
- → Can this be prepared early?
You can make the pie up to two days in advance and keep it in the fridge. The crust might soften a little, but it still tastes great. For the best whipped cream, prep it fresh before serving to keep it fluffy.