BOURBON SWEET POTATO PIE
Celebrate the fall season with this bourbon-laced sweet potato pie. Take it to the next level, and top with bourbon-spiked whipped cream! It's easy to impress when you use ready-to-bake pie crust.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
- In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
- Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
- Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
- When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 22 g, TransFat 1/2 g
MAPLE BOURBON SWEET POTATO PIE
Provided by Food Network
Time 6h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, "and I thought I didn't like sweet potato pie."
- This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.
- Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.
- 1 (9-inch) basic pie crust, baked blind, recipe follows
- Preheat oven to 425 degrees F.
- Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
- Turn oven down to 375 degrees F.
- Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
- Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
- Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
- Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
- Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
- Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.
KY BOURBON SWEET POTATO PIE
This is my spin on a delicious, southern dessert. Oh, my goodness, It goes so well with the traditional country ham on beaten biscuits served at your Derby party! It's also a great way to make the most of last year's garden bounty.
Provided by Tere Gill
Categories Pies
Time 3h5m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 450 ºF.
- 2. Scrub sweet potatoes well; wrap with aluminum foil; place on baking sheet.
- 3. Bake at 450ºF for 1 hour; remove from oven when fork tender; allow to cool for 20 to 30 minutes.
- 4. Prepare or thaw pie shell and place, in pie pan, on a rimmed baking sheet.
- 5. In small bowl, combine sugar, salt and spices; set aside.
- 6. Place oven rack in middle position and preheat oven to 350ºF.
- 7. Remove and discard skins from sweet potatoes; place 2 cups firmly packed cooked sweet potatoes in large mixing bowl or bowl of stand mixer.
- 8. Melt butter in small bowl in microwave (or in small saucepan on stove.)
- 9. Mash and mix sweet potatoes until smooth, removing and discarding any stringy pieces.
- 10. Add butter; mix well.
- 11. Add sugar & spice mixture, eggs, milk bourbon and vanilla; mix until very well combined.
- 12. Pour into pie shell, smoothing top.
- 13. Bake on rimmed baking sheet at 350ºF for 1 hour or until toothpick, inserted in center, is almost clean. (NOTE: If using sweet potatoes that were cooked and then refrigerated, increase baking time to 1 1/4 hrs.)
- 14. Allow to cool, at room temperature, for 1 1/2 to 2 hours, then refrigerate for at least 1 1/2 hours before serving.
- 15. Garnish each slice with sweet bourbon whipped cream and a sprig of mint or candied pecans, if desired.
- 16. Cover and refrigerate leftovers.
- 17. BOURBON WHIPPED CREAM: 1 Cup heavy whipping cream 1 Tablespoon granulated sugar 1 Tablespoon confectioner's sugar 1 1/2 teaspoon Kentucky bourbon In mixing bowl, whip cream to soft peak stage; while whipping, gradually add sugars; continue whipping while adding bourbon. Whip to fairly stiff peak stage. Refrigerate leftovers.
BOURBON SWEET POTATO PIE
There is nothing I don't love about this pie! I adore the flavors, and I like that I can sneak some whole grains into the crust. It belongs on every holiday dessert buffet. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Mix the first 4 ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack., Stir walnuts into remaining oat mixture. Reserve for topping. , For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly., Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust., Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.
Nutrition Facts : Calories 570 calories, Fat 31g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 403mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 7g protein.
SWEET POTATOES WITH BOURBON AND BROWN SUGAR
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.
Provided by Melissa Clark
Categories dinner, casseroles, vegetables, side dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
- Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 8 grams, TransFat 0 grams
MAPLE BOURBON SWEET POTATO PIE
Steps:
- Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
- Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
- Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.
KENTUCKY BOURBON SWEET POTATOES
Make and share this Kentucky Bourbon Sweet Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Arrange sweet potatoes in an oblong baking dish.
- Combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil.
- As soon as the sauce comes to a boil, pour it over the sweet potatoes.
- Bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.
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BOURBON SWEET POTATO PECAN PIE - DASH OF JAZZ
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5/5 (13)Total Time 2 hrs 5 minsCategory DessertCalories 839 per serving
- Preheat oven to 400 degrees. Using a fork or knife, pierce sweet potatoes several times then place in oven to roast for about 45 minutes or until tender.
- While sweet potatoes roast, make pie crust. Start the crust by incorporating sea salt, flour, and butter until a coarse meal forms. This can be done in a bowl by hand by hand or in a food processor. Add cold water and continue working or pulsing mixture until a dough forms. Shape dough into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
- Once sweet potatoes are roasted, carefully remove from oven and place in fridge to cool to room temperature. Reduce oven heat to 375 degrees.
- Remove pie crust dough from fridge and roll out into about 1/4-inch thickness. Place dough into a 9-inch pie pan and fold or crimp edges, as desired. Place into oven to par bake for about 10 minutes then remove and reduce oven heat to 350 degrees.
SOUTHERN-STYLE BOURBON SWEET POTATO PIE (INSPIRED BY …
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4.6/5 (40)Total Time 2 hrsCategory DessertCalories 446 per serving
- Start the crust by incorporating sea salt, flour, and butter until a coarse meal forms. This can be done in a bowl with your hands or in a food processor. Add cold water and continue working until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
- Meanwhile beat roasted sweet potatoes with an electric mixer or in a food processor until smooth. Add remaining sweet potato filling ingredients and mix or pulse until uniform, scraping sides of bowl as necessary.
- Preheat oven to 375 degrees. Roll out chilled pie crust and place in a 9-inch pie pan. Remove excess dough from around sides of pan and crimp or style edges as desired. Prick bottom of dough with a fork a few times then par bake for about 15 minutes then remove and decrease oven heat to 350 degrees. See note about par baking below.
- Spread filling into pie crust. Return to oven and bake for about one hour and 10 minutes or until top of filling is firm to touch. Cool completely before slicing.
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