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Spike this pie with a little bourbon or brandy, or keep it non-alcoholic with orange juice.

Serve the pie with whipped cream or a scoop of ice cream.

See Also

Mississippi Sweet Potato Pie

Classic Southern Sweet Potato Pie

Sweet Potato Pie with Cream Cheese Pastry

Ingredients

• 1 pastry-lined pie shell
• 2 cups cooked, peeled sweet potatoes*
• 4 ounces (1/2 cup) unsalted butter, divided
• 1/2 cup heavy cream
• 1/2 cup light brown sugar, packed
• 2 large eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• dash salt
• 2 tablespoons brandy, bourbon, or orange juice
• 1/2 cup dark corn syrup
• 1 cup pecan halves

• Prep Time: 12 minutes
• Cook Time: 55 minutes

• Total Time: 67 minutes
• Yield: Serves 8

Preparation

Prick bottom of pie crust with a fork; bake in preheated 425° oven for 12 minutes. Set aside.

Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice. Beat until fluffy; turn into pie crust. Bake at 375° for 20 minutes.

Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over the top of the pie.

 

Return the pie to the oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean.

Serve with whipped cream or whipped topping.

*three Ways to Cook Sweet Potatoes

Oven Baked

Heat the oven to  400° F (200° C/Gas 6).

Prick whole unpeeled sweet potatoes with a fork in several places.

Arrange on a rack in the oven  with a large piece of foil or pan on the rack below (to catch drips).

Bake for 45 to 55 minutes, or until they are fork-tender.

Microwave Baked

Arrange whole unpeeled sweet potatoes in the microwave.

Microwave on high power for about 6 to 8 minutes, rotating a half-turn about halfway through the cooking time.

Boiled

Put sliced or diced peeled sweet potatoes in a large saucepan and cover with water.

Cover the pan and bring to a boil over high heat. 

Reduce heat to medium-low and continue boiling for about 20 to 25 minutes, or until very tender.

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