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Pioneer Woman Sweet Potato Pie

This beginner-friendly sweet potato pie combines fresh sweet potatoes with warm spices in a buttery crust, topped with bourbon whipped cream. Takes about 1 hour 45 minutes from start to finish.

Featured in Sweet Treats and Baked Goods.

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Updated on Wed, 01 Jan 2025 17:36:35 GMT
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A slice of pumpkin pie topped with whipped cream, served on a decorative plate, with a whole pie and a jar in the background. | quickierecipe.com

Pioneer Woman Sweet Potato Pie is a comforting, creamy dessert that's perfect for any occasion. Made with fresh sweet potatoes, warm spices, and a buttery crust, it's rich in flavor and simple to prepare. Serve it with bourbon whipped cream for a delightful Southern-inspired treat.

Pure Southern Comfort

This pie brings back memories of my grandmother's kitchen with its perfect blend of sweet potatoes and warming spices. What I love most is how the optional bourbon adds such wonderful depth while keeping that classic Southern charm. Whether you're baking for a special occasion or just craving something sweet and comforting this recipe never disappoints.

What You'll Need

  • Sweet Potatoes: 1½ lbs (about 4 medium), fresh and cooked for a smoother filling.
  • Pie Crust: 1 all-butter crust for a flaky base.
  • Spices: Ground cinnamon, ginger, nutmeg, and allspice for warm, aromatic flavors.
  • Sugars: ½ cup each of dark brown sugar and granulated sugar for sweetness.
  • Evaporated Milk: A 5-oz can for creaminess.
  • Eggs: 3 large eggs plus 2 yolks for richness.
  • Bourbon: Optional, 2 tablespoons for added warmth.
  • Butter: 2 tablespoons, softened, for the filling.
  • Vanilla Extract: 2 teaspoons for enhanced flavor.
  • Bourbon Whipped Cream: Heavy cream, powdered sugar, bourbon, and vanilla for topping.

Let's Bake Together

Prepare the Crust
Preheat oven to 400˚F. Roll out pie dough to a 13-inch circle and transfer to a 9-inch pie plate. Crimp edges and refrigerate for 1 hour. Blind bake with pie weights for 18-22 minutes, then remove weights and bake an additional 10-12 minutes. Let cool completely.
Cook the Sweet Potatoes
Microwave sweet potatoes on a paper towel-lined plate for 10 minutes, flipping halfway through. Scoop out flesh and puree in a food processor until smooth.
Make the Filling
Add butter, evaporated milk, eggs, yolks, bourbon, vanilla, sugars, spices, and salt to the sweet potato puree. Blend until smooth but not overmixed.
Bake the Pie
Pour filling into cooled crust and bake at 350˚F for 45-55 minutes, until the edges are set and the center is slightly jiggly. Cool on a wire rack for 2 hours.
Prepare the Whipped Cream
Beat heavy cream, powdered sugar, bourbon, and vanilla until stiff peaks form. Chill until ready to serve.
Serve
Slice the cooled pie and top with bourbon whipped cream. Store leftovers in the refrigerator.

My Best Tips

After making this pie countless times I've learned that fresh sweet potatoes really do make a difference in both texture and flavor. Don't skip chilling the crust it's key to preventing shrinkage. When mixing the filling be gentle we want it silky smooth not overworked. And always let it cool completely before slicing your patience will be rewarded with perfect slices every time.

Keeping It Fresh

If you're lucky enough to have leftovers wrap them well and keep them in the fridge where they'll stay delicious for up to three days. For longer storage wrap the pie tightly and freeze it for up to a month. When you're ready to enjoy it again a quick warm-up in the oven brings back that fresh-baked taste.

Make It Your Own

I love how versatile this pie can be. Sometimes I'll make it without bourbon when serving to kids or swap in a gluten-free crust for friends with dietary restrictions. Adding different spices like cardamom gives it a unique twist and you can even use the same recipe with pumpkin puree for a classic pumpkin pie variation. Each change brings its own special touch to this beloved dessert.

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

Frequently Asked Questions

→ Why use fresh sweet potatoes instead of canned?
Fresh sweet potatoes provide a smoother texture and better flavor compared to pre-cooked or canned versions. Make sure they're fully tender for the best consistency.
→ Why chill the pie crust before baking?
Chilling the crust for at least 30 minutes prevents shrinking during baking and helps maintain a crisp texture. This step is crucial for the best results.
→ How do I know if my filling consistency is right?
The filling should be smooth but not too runny. Add more sweet potato if too thin, or reduce milk. Don't overmix as it can make the filling too airy.
→ Why wait to slice the pie?
Cooling for at least 2 hours ensures the filling sets properly and slices hold their shape. Cutting too soon can result in messy servings.
→ Is the bourbon necessary?
The bourbon is optional in both the pie and whipped cream. It adds a rich, warm flavor but can be omitted without affecting the pie's texture.

Pioneer Woman Sweet Potato Pie

A classic sweet potato pie featuring a creamy, spiced filling in a buttery crust, topped with bourbon whipped cream. Perfect for holidays or any occasion.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes
By: Meryem

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 all-butter pie crust.
02 1½ lbs sweet potatoes (about 4 medium).
03 2 tablespoons unsalted butter, softened.
04 1 (5-oz) can evaporated milk.
05 3 large eggs.
06 2 large egg yolks.
07 2 tablespoons bourbon (optional).
08 2 teaspoons vanilla extract.
09 ½ cup dark brown sugar.
10 ½ cup granulated sugar.
11 1 teaspoon ground cinnamon.
12 ½ teaspoon ground ginger.
13 ¼ teaspoon ground nutmeg.
14 ¼ teaspoon ground allspice.
15 ¼ teaspoon kosher salt.
16 1 cup heavy whipping cream.
17 ¼ cup powdered sugar.
18 1-2 tablespoons bourbon.
19 ½ teaspoon vanilla extract.

Instructions

Step 01

Roll dough to 13-inch circle, transfer to 9-inch pie plate. Crimp edges and refrigerate 1 hour or freeze 30 minutes.

Step 02

Bake at 400°F with weights for 18-22 minutes until edges golden. Remove weights, bake 10-12 minutes more. Cool completely.

Step 03

Microwave pricked sweet potatoes 10 minutes, flipping halfway. Cool, scoop flesh into food processor.

Step 04

Process potatoes with butter until smooth. Add milk, eggs, bourbon, vanilla, sugars, and spices. Blend until combined.

Step 05

Pour filling into crust. Bake at 350°F for 45-55 minutes until edges set but center jiggly. Cool 2 hours.

Step 06

Whisk cream, powdered sugar, bourbon, and vanilla until stiff peaks form. Chill until serving.

Notes

  1. Use fresh sweet potatoes for best texture.
  2. Chill crust before baking to prevent shrinking.
  3. Cool completely before slicing.

Tools You'll Need

  • 9-inch pie plate.
  • Food processor.
  • Stand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~