Bourbon Sweet Potato Pie
“There is nothing I don’t love about this pie! I adore the flavours, 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
| Servings | Prep Time | Cook Time |
| 8servings | 25minutes | 40minutes |
| Servings | Prep Time |
| 8servings | 25minutes |
| Cook Time |
| 40minutes |
Ingredients
- 1 cup quick-cooking oats
- 3/4 cup packed dark brown sugar
- 3/4 cup self-rising flour
- 1/2 cup butter melted
- 2/3 cup chopped walnuts
- Filling:
- 2 medium sweet potatoes about 8 ounces each
- 2 large eggs lightly beaten
- 1/2 cup packed dark brown sugar
- 1/2 cup butter melted
- 1/4 cup self-rising flour
- 2 tbsp bourbon
- sweetened whipped cream
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Editor's Note
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 piece: 570 calories, 31g fat (16g saturated fat), 108mg cholesterol, 403mg sodium, 67g carbohydrate (40g sugars, 4g fibre), 7g protein.
