Bourbon Pecan Sweet Potato Pie

Try a new twist on a heritage recipe, perfect for a holiday or family gathering.


8 servings


1 cup pecans
1/2 cup bourbon whiskey
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch thick pieces
1/2 cup water
2 eggs
3/4 cup packed light brown sugar
2 tablespoons light corn syrup
1/3 teaspoon salt
1/3 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/3 cup whipping cream
1 cup whipping cream, whipped
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust (from 12 ounce package)


In small bowl, mix pecans and bourbon. Cover and refrigerate 8 hours or overnight.

Preheat oven to 375°F (191°C). In 13 x 9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.

Drain pecans, reserving bourbon. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well. Gradually stir in 1/3 cup whipping cream, scraping bowl after each addition. Mix 1 minute longer. (Sweet potatoes have a coarse texture, so there will be some small lumps.)

Pour filling into frozen pie crust; sprinkle with pecans. Bake about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.

Cool completely, about 3 hours. Serve with whipped cream.

Estimated Time

Preparation Time: 30 minutes
Marinade Time: 8 hours
Total Bake Time: 1 hour 30 minutes
Cool Time: 3 hours

Additional Information

Frozen pie crusts make it easy to bring a homemade pie to a gathering because the crust comes in a handy disposable pan.


Cover and refrigerate any remaining pie.

Nutritional Information

1 Serving (1 Serving): Calories 400 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 70 mg; Sodium 240 mg; Total Carbohydrate 47 g (Dietary Fiber 3 g, Sugars 25 g), Protein 5 g; Exchanges: 2 Starch; 1 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choices: 3

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