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Sweet Potato Pie Treat

As seen in: Homemade Pie Recipes: From Perfect Crusts to Heavenly Fillings

Made with fresh sweet potatoes and seasonal spices in a buttery crust. Finished with bourbon cream. Ready in roughly 1 hour 45 minutes!
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Refreshed on Thu, 01 May 2025 15:03:57 GMT
A whipped cream-topped pumpkin pie slice on a decorative plate with a full pie and jar nearby. Save it
A whipped cream-topped pumpkin pie slice on a decorative plate with a full pie and jar nearby. | iamcooker.com

The sweet potato pie from Pioneer Woman delivers a velvety, soothing dessert that fits any gathering. It combines fresh sweet potatoes with cozy spices in a butter-rich crust, creating a flavor-packed treat that's easy to whip up. Add the bourbon whipped cream on top for a true taste of Southern charm.

Authentic Country Delight

This pie always takes me back to grandma's cooking with that perfect mix of sweet potatoes and cozy spices. I really adore how that splash of bourbon (if you want it) brings such amazing flavor while staying true to its Southern roots. It doesn't matter if you're cooking for something special or just want something sweet and homey—this dish always comes through.

Your Ingredients

  • Sweet Potatoes: About 4 medium ones totaling 1½ lbs, cooked till soft for better blending.
  • Pie Crust: One all-butter pastry for that crispy foundation.
  • Spices: Cinnamon, ginger, nutmeg and allspice to create that warm aroma.
  • Sugars: Dark brown and white sugar, ½ cup of each for proper sweetness.
  • Evaporated Milk: One 5-oz can to make everything creamy.
  • Eggs: 3 whole eggs and 2 extra yolks for that luxurious texture.
  • Bourbon: If you fancy it, 2 tablespoons adds extra warmth.
  • Butter: 2 tablespoons, softened before mixing in.
  • Vanilla Extract: 2 teaspoons to round out the taste.
  • Bourbon Whipped Cream: Heavy cream, powdered sugar, bourbon and vanilla for the finishing touch.

Baking Steps

Get Your Crust Ready
Start your oven at 400˚F. Stretch your dough into a 13-inch circle and lay it in a 9-inch pie dish. Fold the edges nicely and stick it in the fridge for an hour. Bake it with weights for about 18-22 minutes, then another 10-12 minutes without them. Let it cool all the way down.
Fix Up The Sweet Potatoes
Put your sweet potatoes on a paper towel on a plate and microwave for 10 minutes, turning them over halfway. Scoop out the insides and blend until they're smooth.
Mix Your Filling
Throw in the butter, evaporated milk, eggs, yolks, bourbon, vanilla, both sugars, all your spices and some salt with the sweet potato mush. Blend just enough to make it smooth but don't go overboard.
Pop It In The Oven
Pour your mix into the cold crust and bake at 350˚F for about 45-55 minutes. You'll know it's done when the edges don't wiggle but the middle still jiggles a tiny bit. Cool it on a rack for 2 hours.
Whip Up The Cream
Beat your heavy cream with powdered sugar, bourbon and vanilla until it stands up in stiff peaks. Keep it cold until serving time.
Time To Eat
Cut the cooled pie and drop some bourbon whipped cream on top. Put any extras in the fridge.

Smart Tricks

I've made this pie so many times now and trust me, real sweet potatoes work way better than canned stuff. Don't rush the crust chilling part—it's super important if you want it to keep its shape. When you're mixing everything together, go easy on it. We want it silky not beaten to death. And wait till it's completely cool before cutting—you'll get much prettier slices that way.

Storage Secrets

Got some pie left? Wrap it up good and stick it in your fridge. It'll taste great for about three days. Want to save it longer? Wrap it tight and throw it in the freezer for up to a month. When you want some later, warming it up a bit in the oven makes it taste almost fresh-baked again.

Custom Touches

This pie works so well with changes. When I'm serving kids, I skip the bourbon completely. For my friends who can't eat gluten, I switch to a gluten-free crust. Sometimes I throw in some cardamom for a different flavor kick, and you can even swap in pumpkin puree instead of sweet potato if that's what you've got handy. Every little change brings something new to this family favorite.

A pumpkin pie with a slice removed, topped with whipped cream and crumbled topping, displayed in a glass pie dish. Save it
A pumpkin pie with a slice removed, topped with whipped cream and crumbled topping, displayed in a glass pie dish. | iamcooker.com

Common Questions

→ What's better about fresh sweet potatoes?
Fresh ones have a smoother feel and tastier flavor. Cook them until soft for the best results.
→ Why chill the crust before baking?
Chilling keeps the crust from shrinking and makes it crispier during baking. Don’t skip this step!
→ How can I ensure the filling is perfect?
It should be silky and not watery. Add extra sweet potato if thin or lower the milk. Mixing too much can add air.
→ Why let the pie sit before slicing?
Waiting at least 2 hours lets the filling firm up, so every slice holds together nicely. Cutting early might ruin it.
→ Do I have to include bourbon?
Bourbon’s optional. It adds depth but will taste fantastic even without it in the pie or whipped cream.

Sweet Potato Pie Treat

This sweet potato pie has a rich and smooth spiced filling, a flaky crust, and bourbon-flavored whipped cream. Great for celebrations or anytime.

Preparation
45 Mins
Cooking Duration
60 Mins
Complete Duration
105 Mins
By: sofia


Complexity: Simple

Origin: American

Output: 8 Portions (1 pie)

Diet Types: Plant-Based (with dairy/eggs)

What You'll Need

01 1 premade pie crust made with butter.
02 About 1½ pounds of sweet potatoes (roughly 4 average-sized).
03 2 softened tablespoons of unsalted butter.
04 1 small can of evaporated milk (5 ounces).
05 3 big eggs.
06 The yolks of 2 large eggs.
07 2 tablespoons of bourbon—you can skip it if you want.
08 2 teaspoons pure vanilla extract.
09 Half a cup of dark brown sugar.
10 Half a cup of white sugar.
11 1 teaspoon of cinnamon powder.
12 ½ teaspoon powdered ginger.
13 ¼ teaspoon nutmeg (ground).
14 ¼ teaspoon allspice (ground).
15 A pinch of kosher salt (¼ teaspoon).
16 1 full cup of heavy cream.
17 ¼ cup of powdered sugar for sweetness.
18 1-2 tablespoons of bourbon, depending on taste.
19 ½ teaspoon of good vanilla extract.

Preparation Steps

01 Step

Roll into a 13-inch round and place in a 9-inch pie dish. Shape edges nicely. Chill an hour or freeze for half an hour.

02 Step

At 400°F, bake with weights for 18 to 22 minutes. Remove weights, bake another 10-12 minutes 'til golden all over. Let it get totally cool.

03 Step

Stick a fork in the sweet potatoes and microwave for 10 minutes, flipping halfway. Once cool, scoop out the inside and toss it in a food processor.

04 Step

Blend the sweet potato insides with the butter until smooth. Add the milk, eggs, bourbon, vanilla, both sugars, and spices. Mix everything together well.

05 Step

Pour filling into the crust. Bake at 350°F for 45 to 55 minutes. The edges should be firm, but the center will wobble a bit. Cool for 2 hours.

06 Step

Beat the cream, powdered sugar, bourbon, and vanilla until peaks hold their shape. Keep it cold until ready to use.

Additional Tips

  1. You'll get better results using fresh sweet potatoes.
  2. Keep your crust cold so it doesn't shrink as it bakes.
  3. Let the pie cool completely before cutting it up.

Required Equipment

  • A 9-inch pie dish.
  • A machine to process food.
  • A mixer (standing version works).

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Contains dairy, like cream and butter.
  • Made with eggs.

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 320
  • Fat Content: ~
  • Carbohydrates: ~
  • Protein Content: ~