1. Home
  2. Recipes
  3. Sweet Potato Pie Treat

Sweet Potato Pie Treat

Featured in Sweet Treats Everyone Will Love.

Enjoy this simple-to-make pie that blends sweet potato, warm spices, and a flaky crust, finished with bourbon whipped cream. Ready to serve in about 1 hour 45 minutes.
Pin it Share it Send it Print it Jump To Recipe
Emily Watson
Updated on Mon, 24 Mar 2025 23:19:54 GMT
A decorative plate holding a slice of creamy sweet potato pie topped with whipped cream, with the full pie and a jar nearby. Pin it
A decorative plate holding a slice of creamy sweet potato pie topped with whipped cream, with the full pie and a jar nearby. | thefamilycooks.com

Country-style Sweet Potato Pie has a velvety, soothing texture that works for any gathering. It combines garden-fresh sweet potatoes, cozy spices, and a flaky, buttery base that delivers rich taste with easy prep. Top it with some boozy whipped cream for a truly Southern-inspired dessert.

Authentic Country Comfort

This dessert always takes me back to watching my grandma bake in her sunny kitchen. I can't get enough of how the optional splash of bourbon deepens the flavors while staying true to its down-home roots. It doesn't matter if you're making it for holidays or just want something sweet and homey - this pie always hits the spot.

Ingredients List

  • Sweet Potatoes: 1½ lbs (roughly 4 medium ones), cooked till soft for better blending.
  • Pie Crust: 1 buttery shell for that crisp foundation.
  • Spices: Cinnamon, ginger, nutmeg, and allspice for that warm, homey scent.
  • Sugars: ½ cup dark brown sugar and ½ cup white sugar for just the right sweetness.
  • Evaporated Milk: One 5-oz can to make everything creamy.
  • Eggs: 3 whole large eggs plus 2 yolks for that custardy feel.
  • Bourbon: 2 tablespoons if you want it, adds a nice warmth.
  • Butter: 2 tablespoons, softened to blend in easily.
  • Vanilla Extract: 2 teaspoons to round out the taste.
  • Bourbon Whipped Cream: Heavy cream, powdered sugar, bourbon, and vanilla for the topping.

Baking Instructions

Get Your Crust Ready
Heat your oven to 400˚F. Spread your dough into a 13-inch circle and put it in a 9-inch pie dish. Fold the edges nicely and cool in the fridge for an hour. Bake it with weights for about 18-22 minutes, then another 10-12 minutes without weights. Let it cool all the way.
Fix Up the Sweet Potatoes
Put sweet potatoes on a paper towel on a plate and microwave for 10 minutes, turning them over halfway. Scoop out the insides and blend them smooth in a food processor.
Mix Your Filling
Toss butter, evaporated milk, eggs, yolks, bourbon, vanilla, both sugars, all your spices, and salt into the potato mix. Blend it just until smooth, but don't go crazy with it.
Cook Your Pie
Pour everything into your cooled crust and bake at 350˚F for about 45-55 minutes. You'll know it's done when the edges stay put but the middle still wobbles a bit. Cool it on a rack for 2 hours.
Whip Up the Cream
Mix heavy cream, powdered sugar, bourbon, and vanilla until it forms stiff peaks. Keep it cold until serving time.
Dig In
Cut the cooled pie and add a dollop of your bourbon whipped cream. Any leftovers should go in the fridge.

Helpful Tricks

I've baked this pie so many times and I can tell you that using fresh sweet potatoes really makes your pie taste better and feel smoother. Don't rush the crust chilling step or it'll shrink up on you. When you're mixing everything together, go easy so it stays silky. And wait for it to cool completely before cutting into it if you want those picture-perfect slices.

Storage Tips

Got some pie left? Wrap it up good and pop it in the fridge where it'll taste great for up to three days. Need to keep it longer? Wrap it tight and stick it in the freezer for up to a month. When you want some, warming it a bit in the oven brings back that just-baked goodness.

Customization Ideas

What I really enjoy about this pie is how easy it is to change up. I often leave out the bourbon when the kids are around, or use a gluten-free crust when my friends can't eat wheat. Sometimes I throw in some cardamom for a different flavor kick, and you can even swap in pumpkin puree if that's what you've got handy. Every little change gives this favorite dessert its own special character.

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. | thefamilycooks.com

Frequently Asked Questions

→ What's better about fresh sweet potatoes?
Fresh ones have a smoother texture and bring out more flavor than canned. Just make sure they're fully cooked until soft.
→ Why chill the crust beforehand?
This step tightens the dough, keeps it flaky, and avoids shrinking in the oven. A good 30-minute chill should do the trick.
→ How can I get the right filling texture?
It should feel creamy but not overly watery. If it's too runny, add extra sweet potato, or adjust the liquid. Avoid overmixing so it doesn't puff too much.
→ Why let the pie cool so long?
Cooling for about 2 hours lets the filling firm up well so it cuts cleanly. Slicing too early can ruin the shape.
→ Is the bourbon optional?
Sure is! It gives a lovely flavor but can be left out without changing the pie's texture.

Sweet Potato Pie Treat

A buttery crust holds a smooth, mildly spiced sweet potato filling. Topped with bourbon whipped cream, it's a delightful addition to any celebration.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 pre-made pie crust, all-butter.
02 Around 1½ lbs of sweet potatoes, about 4 medium-sized ones.
03 2 tablespoons of softened, unsalted butter.
04 One 5-ounce can of evaporated milk.
05 3 eggs, large.
06 2 yolks from large eggs.
07 2 tablespoons of bourbon, only if you'd like.
08 2 teaspoons of vanilla.
09 ½ cup of brown sugar, packed.
10 ½ cup of white sugar.
11 1 teaspoon of cinnamon, ground.
12 ½ teaspoon of ginger powder.
13 ¼ teaspoon each of nutmeg and allspice.
14 ¼ teaspoon of kosher salt.
15 1 cup of heavy cream for whipping.
16 ¼ cup of powdered sugar.
17 1-2 tablespoons more bourbon.
18 Another ½ teaspoon of vanilla extract.

Instructions

Step 01

Shape dough into a 13-inch round and fit it into a 9-inch pie dish. Press edges for design and chill for an hour or freeze for half an hour.

Step 02

With weights on, bake at 400°F for 18-22 minutes until the edges get golden. Take out weights and bake for another 10-12 minutes. Let cool fully.

Step 03

Microwave the pierced potatoes for 10 minutes, flipping once halfway through. Let them cool, then scoop the inside into a processor.

Step 04

Blend the sweet potatoes and butter together until smooth. Add in milk, eggs, sugars, bourbon, vanilla, and spices, and mix until combined.

Step 05

Fill the crust with the mixture. Pop it into a 350°F oven and bake between 45-55 minutes, until it sets at the sides but wiggles in the middle. Leave for at least 2 hours to cool down.

Step 06

Whip cream, powdered sugar, bourbon, and a bit of vanilla until you see stiff peaks. Pop it into the fridge until it's ready to serve.

Notes

  1. Pick fresh sweet potatoes—they’ll give the best results.
  2. Chilling the crust ensures it stays in place and doesn’t shrink down.
  3. Always wait for the pie to cool before cutting it.

Tools You'll Need

  • Pie pan, 9 inches wide.
  • Processor for food.
  • Mixer with a stand.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (like butter and cream).
  • Eggs are used in this.

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: ~