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This Bourbon Sweet Potato Pie with Vanilla Bean Cream is the most delicious holiday pie! Filled with notes of warm bourbon, brown sugar, cinnamon, fresh sweet potato and topped off with an amazing vanilla bean cream. Perfect for the holidays.
It’s no secret I love bourbon and sweet potato together.
This year I knew I wanted to make a different kind of pie, yet still keep the traditional flavors we all know and love; and that’s where this lovely Bourbon Sweet Potato Pie with Vanilla Bean Cream came in.
Because Bourbon makes everything better, right?
Bourbon Sweet Potato Pie Details
Silky, smooth and buttery- this Sweet Potato Pie is perfectly sweetened and perfectly spiced. Truly a holiday classic.
Perfect for either Thanksgiving, Christmas or New Years Eve- this Bourbon Sweet Potato Pie is always a huge hit.
If you love pumpkin pie, then you’re going to love this bourbon sweet potato twist on the classic dessert!
You just can’t go wrong with fresh roasted sweet potatoes, brown sugar, butter, cinnamon and bourbon.
Made with a flaky, buttery pie crust that is so simple, this pie is surely going to be on my holiday table each holiday season.
Bourbon Sweet Potato Pie Ingredients
Simple pantry ingredients come together to make this Bourbon Sweet Potato Pie- The perfect classic dessert to make all season long!
Here is what you will need to get started:
- all purpose flour– for the pie dough.
- butter– salted and chilled and cut into squares
- fresh sweet potatoes– peeled, roasted and skins removed.
- heavy cream– for the pie base and the vanilla bean cream!
- cinnamon– for spicing the pie.
- dark brown sugar– to sweeten the pie. I prefer dark brows sugar for more of a molasses undertone, but light brown sugar also works great.
- granulated sugar– for sweetening the pie and vanilla bean cream
- vanilla extract– no imitation vanilla! Use only the real stuff.
- bourbon– bourbon adds notes of vanilla, caramel, oak and rye spice. A splash of bourbon elevates this sweet potato pie!
- eggs– help bind the pie.
- vanilla bean paste (optional)– vanilla bean paste can be found in most baking isles. It adds even more vanilla flavor.
- salt
How to make Vanilla Bean Cream
The vanilla bean cream really puts this wonderful pie over the top. If you have never made homemade whipped cream, it’s beyond easy and you will never want to buy store bought again!
Simply add all the ingredients for the vanilla bean cream in an electric stand mixer, (or by hand!) and whip it all up until pillowy, soft peaks form. About 2 minutes or so. Adjust any sugar or salt to taste.
To take this cream to the next level I added some vanilla bean paste. The vanilla bean paste is optional, but I would definitely suggest buying some if you’re an avid baker. Its one of my best kept secrets. I found mine at Trader Joe’s!
Refrigerate the vanilla bean whip cream while you finish making the pie.
How to make Bourbon Sweet Potato Pie
Start by making the pie crust.
This is the easiest pie crust in the history of pie crusts, so please don’t be intimidated. In fact, I wrote about this easy crust recipe in my Three Cheese and Shallot Quiche.
Not only is it so easy, but it’s so versatile! Use this recipe for any sweet or savory dishes that need a simple go to pie crust.
After you mix up all the pie dough ingredients, you’re going to roll the dough out into a ball and tightly wrap it in plastic wrap and chill in the refrigerator for an hour.
Roasting the sweet potatoes
While the crust is chilling, roast the sweet potatoes until they are fork tender. Set aside to cool.
Take the dough out of the refrigerator and roll it out and form into a 9 inch pie pan, then pop back in the refrigerator to chill for 45 minutes longer.
While the pie is chilling, spoon out the roasted sweet potatoes and discard the skins. Add the cooked sweet potato and all the ingredients for the pie filling in an electric stand mixer and mix until smooth.
Baking the pie
Pour the filling into the unbaked pie shell and bake for 45 minutes, or until the a tester inserted in the middle comes out clean.
Allow the sweet potato pie to cool for 30 minutes.
After cooling, top with the fresh vanilla bean cream, sugared cranberries and rosemary steams if desired, and serve!
I love adding fresh cranberries and rosemary stems to make this Bourbon Sweet Potato Pie really pop. Creating frosted cranberries and rosemary steams are so simple, and such a beautiful way to add some wintery elements to your baked goods!
I used this same frosted cranberry method in my Chocolate Winter Wonderland Naked Cake with Vanilla Mascarpone Icing . If you would like to see how it’s done, simply follow the instructions on that recipe!
Ins’t this Sweet Potato Pie with Vanilla bean Cream just perfect for the holidays?!
We loved this pie so much, I know you will too! One of the best parts about blogging is sharing recipes from our home to yours and creating traditions in the process!
We hope you love this Bourbon Sweet Potato Pie with Vanilla Bean Cream as much as we do! If you make this holiday pie, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it! 🙂
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More Sweet Potato Recipes to try:
- Maple Bourbon Cream Sweet Potato Bisque
- Sweet Potato Casserole with Brown Sugar Bacon Pecan Topping
- Sweet Potato Dinner Rolls with Fresh Rosemary and Honey Butter
Recipe
Bourbon Sweet Potato Pie with Vanilla Bean Cream
Ingredients
For the Pie Crust:
- 1 ¼ cup all purpose flour
- 1 teaspoon salt
- 8 tablespoons (1 stick) butter, chilled and cut into squares
- ¼ cup ice cold water
For the Pie Filling:
- 2 cups roasted sweet potatoes (about medium 4 potatoes)
- 1 cup heavy cream
- 1 teaspoon cinnamon
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon bourbon (optional)
- ½ teaspoon salt
- 2 eggs
- ½ stick (4 tablespoons) butter, melted
Vanilla Bean Cream:
- 1 ½ cups heavy cream
- 2 tablespoons granulated sugar (more or less to taste)
- 1 tablespoon pure vanilla extract
- 1 teaspoon vanilla bean paste
- ⅛ teaspoon salt
Instructions
- Start by making the pie crust. In a medium bowl whisk together the flour and salt. Scatter the chilled butter squares over the flour and use a pastry blender or our fingers to cut the butter into the flour until it is thoroughly combined and the flour resembles small peas. Drizzle the ice cold water over the top, and use your hands to form the dough into a ball. The dough should not be sticky or wet. If so, add a little but of flour to your hands until it is no longer wet feeling. Form the dough into a ball and tightly wrap with plastic wrap. Place in the refrigerator and allow to chill for one hour.
- While the crust is chilling roast the sweet potatoes. Preheat oven to 400 degrees F. Using a fork poke holes all over the sweet potatoes, and place on a cookie sheet. Roast in the oven for an hour, or until soft and fluffy. Set aside to cool.
- After an hour, take the dough out of the refrigerator. Lightly dust a work surface with flour, and roll the dough out until it is 2 ½ inches larger than a 9 inch pie dish. Place the pie dough over the pie dish and gently press down into the dish. Fold the sides that are hanging over into the pie dish and use your fingers to crimp the crust around the rim. Place the pie dish back into the refrigerator and allow the crust to chill for another 45 minutes. Start on the pie filling.
For the Pie Filling:
- Preheat oven 350 degrees F. Spoon out the flesh from the sweet potatoes and discard the skins. Measure out two cups of sweet potato and add to an electric stand mixer. Add the sugars, eggs, melted butter, vanilla, bourbon, cinnamon and salt. Mix on medium speed for 1 minute. Slowly add in the heavy cream, and beat on medium high speed until fully combined. Pour into the unbaked pie shell and bake for 35-45 minutes, or until a tester comes out clean. Allow to cool.
Vanilla Bean Cream:
- In a stand mixer, add the cream, sugar, vanilla extract, vanilla bean paste and salt. Beat on high speed for about 3 minutes until whipped cream is formed. Adjust sugar to taste if needed. Serve the pie with the fresh vanilla bean cream. Enjoy!!
This Sweet Potato Pie was delicious and a huge hit with everyone! A nice switch up from pumpkin. Definitely a great holiday staple. Yum!!