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.
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
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.
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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