Salted Maple Bourbon Sweet Potato Pie

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Ambitious Kitchen

Total Time

1 hour and 30 minutes

Prep Time

30 minutes

Cook Time

1 hour

Rating

(9)

Ingredients

9 servings

1 pie crust*
1 ¾ cup mashed sweet potato (from about 2-3 medium sweet potatoes*)
½ cup pure maple syrup
¼ cup dairy free milk of choice
3 eggs
1 tablespoon bourbon (optional, but so good!)
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
For garnish:
Flaky sea salt, for sprinkling on top

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Preparation

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Step 1

Preheat the oven to 350 degrees F.

Step 2

Bake the sweet potatoes: Line a small baking pan with parchment paper. Use a fork to poke holes in your sweet potatoes, then place on the baking sheet and bake for 1 hour or until sweet potatoes are very fork tender. Set sweet potatoes aside until cool enough to handle. Keep heat in the oven. Note: If you’d like, you can also do this step ahead of time and store your sweet potatoes in the fridge for a few days until you are ready to make the filling.

Step 3

Prepare pie crust: Make pie crust as directed. Feel free to use my recipe, your favorite, or a store bought crust. Blind bake pie crust for 10 minutes, this isn’t necessary but I do recommend. To blind bake your pie crust (which simply means baking it a little bit before the filling goes in), simply place parchment paper over pie crust and fill with dried beans/rice or dried rice and bake for 10 minutes. Remove parchment paper with dried beans/rice or pie weights and bake crust for 5 more minutes. Once done baking, set pie crust aside.

Step 4

Make the filling: add the mashed sweet potato (make sure to measure out and remove the skin!), pure maple syrup, almond milk to the bowl of an electric mixer, or alternatively to a blender or food processor. Blend/mix ingredients together on high until well combined and no large lumps of sweet potato remain. Transfer mixture to a large bowl. Whisk in the eggs, bourbon, vanilla, cinnamon, nutmeg, allspice and salt until well combined and smooth. Pour into the pie crust.

Step 5

Bake for 45-60 minutes until filling is no longer jiggly in the middle. Check the pie after every 20 minutes to make sure the crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield. Allow the pie to cool for at least an hour or two before serving.

Step 6

Serve. Before serving, sprinkle with Maldon salt for that sweet and salty flavor, then cut into 9 slices. Serve with whipped cream, vanilla bean ice cream or a pecan butter ice cream. Pie should be kept in the fridge once completely cool. Store pie in the fridge. Serves 9.