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Every time I make this sweet potato pie it takes me back to my grandma's kitchen. The light fluffy filling with its warm spices creates pure magic in every bite. While some folks reach for pumpkin pie I always serve this Southern classic at my holiday table. A dollop of bourbon whipped cream on top makes it absolutely heavenly.
What Makes This Pie Special
The secret to this pie's charm lies in its incredibly light texture and natural sweetness. Sweet potatoes give it such a delicate flavor that even my pumpkin pie loving friends keep coming back for seconds. Watching guests taste it for the first time brings me so much joy especially when they discover how different it is from other holiday pies.
The Perfect Ingredients
- 3 large sweet potatoes: Pick the orange ones with copper skin they have the best flavor and create that gorgeous color.
- 1 buttery pie crust: My homemade recipe works beautifully but store bought saves time during busy holidays.
- Your favorite spices: I use 2 teaspoons cinnamon 1/2 teaspoon nutmeg and a splash of pure vanilla.
- 3 large eggs and 1 can evaporated milk: These create that silky smooth custard filling.
- Bourbon whipped cream: Just a tiny splash in your whipped cream takes this pie to new heights.
Baking Your Pie
- Start With Sweet Potatoes
- Pop those sweet potatoes in the microwave for quick cooking about 10 minutes usually does it. The microwave keeps them from getting waterlogged.
- Get Your Crust Ready
- Line your chilled crust with parchment add some pie weights and give it a quick prebake until it looks slightly golden.
- Create the Filling
- Blend your cooked potatoes with eggs milk butter and all those wonderful spices until everything looks smooth and silky.
- Time to Bake
- Pour that gorgeous filling into your crust and bake until it sets up beautifully. Let it cool for a couple hours before you slice it.
My Baking Secrets
The microwave is your best friend for cooking sweet potatoes quickly without making them wet and mushy. Always prebake your crust for that perfect crispy bottom. Let the pie cool completely before you put it in the fridge this helps keep the texture just right.
Keeping It Fresh
Your pie will stay perfect in the fridge for about four days just wrap it well in plastic. Serve it cold or let it come to room temperature whatever you prefer. That bourbon whipped cream on top makes everything extra special.
A Slice of Southern Comfort
This pie brings something truly special to your holiday dessert table. The airy custard filling and warm spices create pure comfort in every bite. Once you try it you'll understand why this Southern classic has been gracing holiday tables for generations.
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Frequently Asked Questions
- → Why microwave the sweet potatoes?
Microwaving takes only 10 minutes versus 45+ minutes for baking and ensures even cooking. The potatoes come out perfectly tender for pureeing, and microwaving maintains more nutrients than boiling while being more energy efficient.
- → Can I make this without bourbon?
The bourbon can be omitted entirely without changing the texture. For an alcohol-free version, add an extra teaspoon of vanilla to the pie filling and use regular whipped cream. The warm spices ensure the pie remains flavorful.
- → Why blind bake the crust?
Blind baking creates a barrier that prevents the wet filling from making the bottom soggy. This extra step ensures a crispy, fully-cooked crust that adds the perfect textural contrast to the creamy filling and holds up when sliced.
- → How do I know when the pie is done?
The edges should be completely set while the center retains a slight jiggle, like gelatin. When gently shaken, the center should wobble as one unit rather than being liquid. The pie will continue firming up as it cools for two hours.
- → Can I make this ahead?
The pie can be made up to two days ahead and kept refrigerated, though the crust will soften slightly over time. For best results, make the bourbon whipped cream fresh just before serving, as it can deflate when stored.