Better Homes And Gardens Bourbon Sweet Potato Pie Recipe

gingery sweet potato pie recipe

Brian Woodcock

A big ole dollop of zesty cream balances out this pie's sweetness.

Yields: 8 - 10 servings

Total Time: 2 hours 25 mins

2 lb.

small sweet potatoes (about 4)

all-purpose flour, for work surface

3/4 c.

whole milk

large eggs

2 tsp.

grated fresh ginger

1/2 c.

packed light brown sugar

1/2 c.

granulated sugar

1/2 tsp.

ground cinnamon

1/4 tsp.

ground allspice

1/4 tsp.

kosher salt

2/3 c.

sour cream

1/2 c.

heavy cream

2 tbsp.

confectioners' sugar

1/2 tsp.

pure vanila extract

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1. Preheat oven to 400°F. Prick potatoes all over with a fork. Place on a rimmed baking sheet and roast until tender, 60 to 65 minutes. Let cool.

2. Meanwhile, on a lightly floured work surface, roll dough to a 13-inch circle. Transfer dough to a 9-inch pie plate and trim to a 1-inch overhang. Tuck overhang under and crimp edges with your fingers or a fork. Freeze 15 minutes.

3. Line dough with parchment paper, leaving an overhang, and fill with dried beans or pie weights; place on a rimmed baking sheet. Bake, until edges start to look dry, 10 to 12 minutes. Remove parchment and beans. Bake until crust is set and pale in color, 8 to 10 minutes more. Reduce oven to 350°F.

4. When potatoes are cool enough to handle, discard the skin and mash flesh until smooth in a bowl (you should have about 2 1/4 cups). Add milk, eggs, and ginger and whisk to combine. Add light brown sugar, granulated sugar, cinnamon, allspice, and salt and whisk until smooth. Pour into partially baked crust. Bake until filling is just set and surface starts to look dry and cooked, 55 to 60 minutes. Transfer pie to a wire rack; cool to room temperature.

5. Whisk together sour cream, heavy cream, confectioners' sugar, and vanilla with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Spread on pie or serve alongside.

For a less tart topping, sub in the same amount of crème fraîche or mascarpone for sour cream.

Kate Merker Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst's top titles, including Good Housekeeping, Women's Health, Prevention, Woman's Day, and Country Living.

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