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An overhead shot of a sweet potato pie with whipped cream around the borders.

Sweet Potato Pie

This Sweet Potato Pie recipe is subtly spiced, has a layer of brown sugar baked onto the crust, and gets a little kick from bourbon.
Course Dessert
Cuisine American
Prep 25 minutes
Cook 1 hour 10 minutes
refrigeration /resting 1 hour 50 minutes
Total 3 hours 30 minutes
Servings 8 to 10 servings
Calories 413 kcal
Author Michelle


For the Pie Crust

  • cups all-purpose flour, divided
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into ¼-inch slices
  • ¼ cup chilled solid vegetable shortening, cut into 2 pieces
  • 2 tablespoons vodka cold
  • 2 tablespoons ice water

For the Sweet Potato Filling

  • 2 pounds sweet potatoes
  • 2 tablespoons unsalted butter softened
  • 3 eggs
  • 2 egg yolks
  • 1 cup granulated sugar
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 tablespoons bourbon
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • cup whole milk
  • ¼ cup packed dark brown sugar


  1. Make the Pie Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
  2. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
  3. Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
  4. Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes.
  5. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
  6. Remove pie pan from refrigerator, line crust with aluminum foil and fold back edges of foil to shield the fluted edge, and fill with pie weights (I use this weight) or dried beans, filling the whole way up to the rim of the pie plate. Bake, leaving foil and weights in place until dough dries and lightens in color, 17 to 20 minutes. Carefully remove the foil and weights, cover the edges of the pie crust with a ring of foil or pie crust shield, and bake until light golden brown, about 9 minutes longer. Remove pie plate from oven (keep the pie crust shield on), and reduce oven temperature to 350 degrees F.
  7. Make the Sweet Potato Filling: Prick sweet potatoes several times with fork and microwave for 5 minutes; turn each potato over and continue to cook until tender, but not mushy, about 5 minutes longer. Cool 10 minutes.
  8. Halve each potato, and scoop the flesh into a medium bowl (discard skin); you should have about 2 cups of cooked sweet potato. While the potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
  9. In a separate medium bowl, whisk together eggs, yolks, sugar, nutmeg, and salt; stir in bourbon, molasses, and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
  10. Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, then serve.

Recipe Notes

  • I use and recommend this pie plate.
  • You can substitute your favorite pie crust recipe (or store-bought, if you must) for the one listed below.
  • While cooking the sweet potatoes in the microwave is quick, you can also cook them in the oven if you prefer (400 degrees F for 40 to 50 minutes).
  • You can decrease or omit the bourbon entirely.
  • I recommend the whipped cream recipe that is found in my tres leches cake recipe.
  • You can prepare this pie a day in advance and keep it out at room temperature. Once cooled completely, cover loosely with foil.
  • If making more than a day in advance (or if you have leftovers), cover the pie with plastic wrap and refrigerate for up to 4 days.
  • You can freeze the whole pie - allow to cool completely, then wrap the pie tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, then serve cold, at room temperature, or place in a 300-degree oven for 20 to 30 minutes to warm, if desired.
  • To freeze leftover slices, simply wrap each one individually in plastic wrap, place in a freezer-safe ziploc bag or airtight container and place in the freezer for up to 2 month. Follow the thawing/serving/reheating instructions for a whole pie, above.

Nutritional values are based on one of 10 servings

Nutrition Facts
Sweet Potato Pie
Amount Per Serving
Calories 413 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 113mg38%
Sodium 256mg11%
Potassium 402mg11%
Carbohydrates 59g20%
Fiber 3g13%
Sugar 32g36%
Protein 5g10%
Vitamin A 13300IU266%
Vitamin C 2.1mg3%
Calcium 71mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.