This bourbon sweet potato pie combines mashed sweet potatoes, cream, butter, eggs, warm spices and a hint of bourbon, all finished with a buttery brown-sugar streusel. It’s a comforting, crowd-pleasing dessert for Thanksgiving or any autumn gathering.
Even pumpkin pie lovers will appreciate this sweet potato version. The bourbon provides a gentle warmth without dominating the filling, while the streusel adds a crunchy, buttery contrast that’s not overly sweet. —Jenny Howard
Why Our Testers Loved This
Testers praised the flaky, forgiving crust, the subtle bourbon note in the filling, and the thick, buttery streusel that gives the pie a perfect finish.
Notes on ingredients
- Unsalted butter–If you only have salted butter, cut the crust salt to 1/4 teaspoon and omit the salt called for in the streusel.
- Sweet potato–You need about 3 cups cooked, mashed sweet potato. Roast, boil, or microwave your sweet potatoes. Canned sweet potato puree is fine in a pinch; choose one without added sugar.
- Pecans–Omit the pecans in the streusel if you’re serving someone with nut allergies.
Step-by-step instructions
- Make the crust. Combine flour, sugar, salt, cinnamon, and cold butter in a food processor and pulse to a crumbly texture. Add cold water, 1 tablespoon at a time, until the dough forms a ball. Chill for 30 minutes.
- Roll out and fit the crust. Roll the chilled dough into a 12-inch circle, transfer to a buttered 9-inch pie pan, flute the edges, and refrigerate while you prepare the filling and streusel. Whisk the egg and milk together and reserve for brushing the crust.
- Make the streusel. Pulse brown sugar, flour, cinnamon, salt, and pecans in the food processor, then add cubed butter and pulse until crumbly. (Alternatively, cut the butter in by hand.)
- Prepare the filling. In a mixer or by hand, beat together mashed sweet potato, brown sugar, and corn syrup until smooth. Add bourbon, cinnamon, nutmeg, ginger, salt, and vanilla and mix another minute. Beat in the eggs and heavy cream until fully incorporated.
- Assemble and bake. Brush the crust rim with the reserved egg wash, pour in the filling, and mound the streusel over the top. Place the pie on a rimmed baking sheet and bake on the lower rack at 350°F (175°C) until the crust and streusel are golden and the center jiggles slightly, about 55–60 minutes. Cool completely before slicing.
FAQs
You can boil, microwave, or roast sweet potatoes. Roasting (at 400°F for 45–60 minutes) intensifies flavor and sweetness but takes the longest. To boil, peel and cube, simmer until tender, then drain and mash. To microwave, prick skins, microwave a few minutes until tender, let cool slightly, then scoop out the flesh.
The bourbon flavor is subtle, so any standard, reasonably priced bourbon will work well. No need to use an expensive bottle.
Yes. Omit the bourbon for an alcohol-free version; the filling will still be flavorful from the spices and sweet potato.
Serve at room temperature or chilled. A dollop of whipped cream—plain or lightly spiced—pairs beautifully with the streusel and spices.
Pro tips & troubleshooting
- Leftover streusel freezes well and makes a great topping for muffins or oatmeal.
- You can assemble and bake the pie up to 2 days ahead. Store covered in the refrigerator and bring to room temperature before serving.
More great pie recipes
Bourbon Sweet Potato Pie
David Leite
Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 tablespoons (3 oz) cold unsalted butter, cubed, plus more for the pie pan
- 5 to 6 tablespoons cold water
- 1 large egg
- 1 tablespoon whole milk
For the streusel
- 1/3 cup packed light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans
- 1 stick (4 oz) cold unsalted butter, cubed
For the sweet potato pie filling
- 3 cups cooked and cooled mashed sweet potato (from about 3 large sweet potatoes)
- 3/4 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/4 cup bourbon
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup heavy cream
Instructions
Make the crust
- In a food processor, combine the flour, sugar, salt, and cinnamon. Add the butter and pulse until crumbly. With the processor running, add water, 1 tablespoon at a time, until the dough forms a ball. Turn out onto plastic wrap, shape into a disc, wrap, and refrigerate 30 minutes.
- On a lightly floured surface, roll the dough into a 12-inch circle. Butter a 9-inch pie pan, transfer the dough, press into the pan, flute the edges, and refrigerate while you prepare the filling. Whisk the egg and milk for an egg wash and set aside.
- Preheat oven to 350°F (175°C) and position a rack in the lower third.
Make the streusel
- Pulse brown sugar, flour, cinnamon, salt, and pecans in the food processor. Scatter the butter cubes and pulse until crumbly. Alternatively, cut the butter in by hand with a pastry cutter or two knives.
Make the sweet potato pie filling
- In a large bowl or stand mixer, combine mashed sweet potato, brown sugar, and corn syrup. Beat until no lumps remain, about 1 minute.
- Add bourbon, cinnamon, nutmeg, ginger, salt, and vanilla and beat 1 minute more. Add eggs and heavy cream and mix until smooth and combined.
Assemble the pie
- Brush the crust rim with some of the reserved egg wash. Pour the filling into the crust and top with a generous layer of streusel. Reserve any extra streusel for later use.
- Place the pie on a rimmed baking sheet and bake on the lower rack until the crust and streusel are golden and the filling’s edges are set but the center still jiggles slightly, 55–60 minutes. Cool completely before serving.
Notes
- Serving suggestions–Top with whipped cream, plain or spiced, and add a splash of bourbon to the cream if desired.
- Make it in advance–The pie can be baked up to 2 days ahead; keep it covered in the refrigerator and bring to room temperature before serving.
Adapted From
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Nutrition
Nutrition information is an approximation.
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Recipe Testers’ Reviews
This recipe passed a rigorous blind testing process and earned the Leite’s Culinaria stamp of approval.
Kristen Kennedy
The pie was divine: the bourbon is a gentle hint, the crust forgiving and crisp, and the streusel delicious. This recipe is a great choice for a novice baker wanting a wow factor at Thanksgiving.
My crust came together easily and was forgiving when I needed to patch and flute the edges. It served eight full adults after a large dinner.
Jenny Howard
Usually team apple for pies, I found this bourbon sweet potato pie unexpectedly winning. It’s lighter than canned pumpkin and slices beautifully. The bourbon lingers subtly and the streusel steals the show—chunky, buttery, and not too sweet.
The pie bottom could be crisper; next time I’ll bake a bit hotter and place it on the lowest oven rack. Still, it’s a keeper for Thanksgiving.