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Bourbon-Pecan Sweet Potato Pie

Bourbon-Pecan Sweet Potato Pie

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


  • 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)


  1. In small bowl, mix pecans and bourbon. Cover and refrigerate 8 hours or overnight.
  2. Heat oven to 375 degrees F.
  3. In 13 x 9-inch ungreased baking dish, place sweet potatoes and water; cover with foil.
  4. Bake for about 45 minutes or until potatoes are tender.
  5. Drain water; cool sweet potatoes for 10 minutes.
  6. Drain pecans, reserving bourbon.
  7. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well.
  8. 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.)
  9. Pour filling into frozen pie crust; sprinkle with pecans.
  10. Bake for about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.
  11. Cool completely, for about 3 hours.
  12. Serve with whipped cream.
  13. Cover and refrigerate any remaining pie.

prep time 12 hr | total time 13 hr 35 min | servings 8

Recipe and photo credit (used with permission): Pillsbury

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