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Cozy Bourbon Sweet Potato Pie Recipe with Toasted Pecans

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A warm and inviting sweet potato pie enhanced with bourbon and topped with toasted pecans, perfect for fall gatherings and cozy evenings.

Ingredients

Scale
  • 3 medium sweet potatoes, peeled and cooked (about 2 cups mashed)
  • 1/4 cup bourbon
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup whole milk or cream (or dairy-free milk like almond or oat milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 (9-inch) pre-made or homemade pie crust
  • 1 cup toasted pecans, chopped

Instructions

  1. Peel and dice 3 medium sweet potatoes. Place them in a pot, cover with cold water, and bring to a boil. Cook for about 15-20 minutes until tender when pierced with a fork. Drain and mash until smooth (about 2 cups). Let cool slightly.
  2. While the potatoes cook, heat a dry skillet over medium heat. Add 1 cup chopped pecans and toast for 3-5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
  3. Prepare the pie crust by pressing a pre-made crust into a 9-inch pie dish or rolling out homemade crust and fitting it into the dish. Trim excess edges and crimp as desired. Chill crust in the fridge for 15 minutes before filling.
  4. In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, and melted butter. Beat in eggs one at a time until fully incorporated.
  5. Stir in milk or cream, vanilla extract, cinnamon, nutmeg, salt, and bourbon. Mix until smooth and creamy. If filling is too thick, add a splash more milk.
  6. Pour filling into prepared pie crust. Evenly sprinkle toasted pecans over the top, gently pressing them into the surface.
  7. Preheat oven to 350°F (175°C). Bake pie on middle rack for 50-60 minutes until center is set but slightly jiggly. Cover crust edges with foil halfway through baking if they brown too quickly.
  8. Cool pie completely on a wire rack for at least 2 hours before slicing. Refrigerate leftovers to deepen flavor.

Notes

Let sweet potatoes cool slightly before mixing with eggs to avoid scrambling. Toast pecans carefully to avoid burning; adding a pinch of sea salt while toasting enhances flavor. Cover crust edges with foil halfway through baking to prevent burning. Cool pie completely before slicing to allow filling to set. Refrigerate leftovers to deepen flavor. For gluten-free, use gluten-free crust. For vegan, substitute dairy and eggs accordingly and omit bourbon or use non-alcoholic vanilla extract.

Nutrition

Keywords: bourbon sweet potato pie, toasted pecans, fall dessert, easy pie recipe, cozy dessert, autumn pie, sweet potato dessert

Find it online: https://emacrave.com/cozy-bourbon-sweet-potato-pie-recipe-with-toasted-pecans-easy-and-perfect-for-fall/