Best 5 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.

SOUTHERN-STYLE BOURBON SWEET POTATO PIE

Steps:

• Make the pie crust by incorporating sea salt, flour, and butter until a coarse, sandy-looking meal forms. This can be done in a bowl with your hands or in a food processor. Add cold water and continue working or pulsing the mixture until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
• Meanwhile, preheat oven to 400 degrees. Using a fork or knife, pierce sweet potatoes several times then place directly on oven rack with a sheet pan underneath to catch any drippings. Roast for about 45 minutes or until tender then set aside to cool. You can place them in the refrigerator to speed up this process.
• Reduce oven heat to 375 degrees. Roll out chilled pie crust and place in a 9-inch pie pan. Remove excess dough from around sides of pan and crimp or style edges, as desired. Prick bottom of dough with a fork a few times then par bake for about 15 minutes then remove and decrease oven heat to 350 degrees. See notes about par baking below.
• While the crust par bakes, process cooled sweet potatoes in a food processor until smooth. Add heavy cream, butter, eggs, bourbon, brown sugar, granulated sugar, nutmeg, cinnamon, and sea salt then or pulse until uniform, pausing to scrape down sides of bowl as necessary.
• Spread filling into prepared pie crust. Return to oven and bake for about one hour and 10 minutes or until top of filling is firm to touch. Cool completely before slicing and serving.

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.

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.