This creamy Southern favorite cuts like a dream, is full of sweet potato goodness and spiced beautifully.
Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Looking for more Pi inspiration? When you are finished drooling scroll down and see lots more Pi (e) recipes.
My Southern roots run deep, so I decided to make a Sweet Potato Pie. It may or may not have Bourbon in it. I also used sour cream. It kind of cuts the sweetness so all you can taste is the sweet potato goodness. I am sure this will soon be your favorite Sweet Potato pie recipe.
Bourbon Sweet Potato Pie
Ingredients:
2 large sweet potatoes
1 cup light brown sugar
4 tablespoons melted butter
1 teaspoon apple pie spice
1 cup sour cream
3 large eggs
1 teaspoon vanilla
2 tablespoons bourbon
1 pre-baked pie crust store bought or homemade
Directions:
Prick with a fork 2-3 times each sweet potato. Place in the microwave and cook on high for 15 minutes. Remove from the microwave when done and cut in half. Allow to cook completely. Preheat the oven to 350. When sweet potatoes are cool, scoop flesh out and add to a food processor. Add the brown sugar and combine again scraping down the sides if needed. Combine the melted butter and apple pie spice. Add to the food processor along with the sour cream, eggs, vanilla and bourbon. Process until everything is combined.
Pour the filling into the pie crust and place on a rimmed cookie sheet. Bake in the oven 35-45 minutes. Allow to cool 2 hours before cutting.
Peace be with you,
Veronica
