Ky Bourbon Sweet Potato Pie Recipes

BOURBON SWEET POTATO PIE

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.

BOURBON SWEET POTATO PIE

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.

KY BOURBON SWEET POTATO PIE

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 WITH MARSHMALLOW TOPPING

Steps:

• I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
• Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling- this helps prevent the crust from shrinking.
• Preheat oven to 350°F (177°C).
• Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
• Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
• Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture's temperature taken with an instant read thermometer should be 160°F (71°C). If it's not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form. You can read more about and watch me make this in my separate marshmallow meringue frosting post.
• Spread marshmallow cream on top of cooled pie. Serve immediately or store in the refrigerator uncovered up to 8 hours before serving. If desired, toast the marshmallow topping with a kitchen torch just before serving.
• Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.

KENTUCKY BOURBON SWEET POTATOES

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.