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Southern-Style Bourbon Sweet Potato Pie

Sweet potato pie just like your southern grandma would make with a healthy dose of bourbon.

Course Dessert
Cuisine American
Keyword bourbon sweet potato pie, homemade sweet potato pie, how to make sweet potato pie from scratch, Patti LaBelle sweet potato pie, southern pie recipe, thanksgiving desserts
Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours
Servings 8 slices



  • 2 large sweet potatoes roasted and skinned
  • 1/4 cup heavy cream
  • 6 tablespoons butter melted
  • 2 eggs beaten
  • 2 tablespoons bourbon whiskey
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt


  • 3/4 cups cold butter cut into cubes
  • 1 1/2 cup flour
  • 1/4 teaspoon sea salt
  • 1 tablespoon cold water


  1. Start the crust by incorporating sea salt, flour, and butter until a coarse meal forms. This can be done in a bowl with your hands or in a food processor. Add cold water and continue working until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.

  2. Meanwhile beat roasted sweet potatoes with an electric mixer or in a food processor until smooth. Add remaining sweet potato filling ingredients and mix or pulse until uniform, scraping sides of bowl as necessary.
  3. Preheat oven 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 note about par baking below.

  4. Spread filling into 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.

Recipe Notes

To prevent the dough from shrinking and falling during par baking, place a clean sheet of parchment paper over top then add pie weights, uncooked rice, uncooked beans or something similar over top of parchment paper. This will help the crust keep its shape. I've only had to do this once when making this type of pie but better safe than sorry!