Bourbon Sweet Potato Pie (with Marshmallow Topping)
Total Time
7 hours (includes cooling)
Prep Time
3 hours, 30 minutes (includes pie dough chilling)
Cook Time
1 hour
Rating
4.9 out of 5 stars
(22)
Ingredients
1 9-inch pie
- 1 unbaked Flaky Pie Crust (or All Butter Pie Crust)
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream
- 1.5 lbs sweet potatoes (2 medium/large)
- 6 Tablespoons (85g) unsalted butter, super soft
- 2/3 cup (135g) packed light or dark brown sugar (I recommend dark)
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) bourbon
- 1 large egg + 2 large egg yolks
- 1 Tablespoon (8g) all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 2 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
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Preparation
Step 1
Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out.
Step 2
Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin rolling out the chilled pie dough.
Step 3
On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
Step 4
Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling.
Step 5
Preheat oven to 350°F (177°C).
Step 6
Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
Step 7
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
Step 8
Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out mostly clean.
Step 9
Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours.
Step 10
Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture’s temperature should be 160°F (71°C).
Step 11
Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form.
Step 12
Spread marshmallow cream on top of cooled pie. Serve immediately or store at room temperature or in the refrigerator uncovered up to 8 hours before serving.
Step 13
If desired, toast the marshmallow topping with a kitchen torch just before serving.
Step 14
Save recipe for the next time?
Chef's notes
This is a great pie to make 1 day in advance (without the meringue topping) because the flavors are even better on day 2.
The pie dough can also be prepared ahead of time. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
You can also boil, drain, and puree the potatoes up to 2 days ahead of time. Bring to room temperature before continuing with the recipe.
Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Prepared filling can be frozen up to 3 months, thaw at room temperature before using.
Instead of a torch, you can use your oven. Preheat to 450°F (232°C), and bake until the meringue begins to brown, usually about 2–3 minutes—keep a close eye on it.
