Sweet potato pie always conjures fond memories of my grandmother. Not only was it her favorite pie but she also asked me to make it for her every Christmas. She would have her own pie as my grandfather was known for hiding the holiday pies and hording them for himself. Sweet potato pie is also my husband’s favorite so you can imagine how often I make this. Creamy, sweet, and full of holiday spices, Sweet Potato Pie with Maple Bourbon Whipped Cream is beyond a classic.
This southern holiday favorite begins with a stellar piecrust — one that has just a touch more salt than the average crust to bring out the sweetness of the pie. I like to use butter instead of shortening as I feel it makes a flakier crust. The most important trick to a flaky crust is keeping the dough cold. The colder the butter stays, the flakier the crust. I used to fear homemade piecrusts until I actually made one for the first time and realized there was nothing to it. It’s as simple as mixing flour, eggs, and water together, forming a disk and letting it set in the refrigerator, and finally rolling.
Once the pie dough is resting in the fridge, it’s time to get started on that luscious filling. I find that using fresh sweet potatoes and not canned makes the best pie. Roasting the potatoes brings out their natural sweetness and is a step that can be done ahead of time and stored in the refrigerator until needed.
What we all love about sweet potato pie is how silky smooth the filling is! It’s actually really easy to achieve as long as you have the smoothest puree as possible. To obtain that, I use my trusty KitchenAid® 5-speed Hand Blender. Incredibly easy to use, the KitchenAid® 5-speed Hand Blender whips the sweet potatoes into a velvety smooth puree and rivals any other kitchen tool. All I have to do is place the peeled potatoes in a bowl or the hand blender pitcher, attach the S-Blade, and I’m all set for the smoothest puree imaginable. My favorite part, it’s ridiculously simple to clean and that’s extremely important midst the chaos of the holidays.
Now that you have the ultimate sweet potato puree, the next step is to add the cream, sugars, and all of those spices that tickle our noses during the holidays. With a tempting pie filling in front of you, there are only a few more steps to the finish line. Rolling out the dough and creating an edge on the piecrust has always been my favorite part about this process. Once you have the rolled dough in the pie plate, fold under the edges and create a nice fancy edge or a traditional fork prong imprint. Pour the filling in and bake until it smells amazing — a timer never hurts either.
Break out the hooch! Sure, plain ‘ol whipped cream is just fine but with just a splash of bourbon and a hint of maple syrup, this amazing whipped cream brings this sweet potato pie to a whole new level. Again, I whip out my KitchenAid® 5-speed Hand Blender. I simply attach the whisk attachment, pour my ingredients into the pitcher and press a button. By making it in the pitcher, you can easily tell the point the whipped cream is ready and avoid over whipping it into a lumpy mess.
When it’s time to enjoy the rewards of your labor, spoon a dollop of Maple Bourbon Whipped Cream on a slice and dive in. Indulgently creamy and sweet, the layers of flavors in this pie combine to create one of the most decadent pies of the season — definitely grandmother approved.
Sweet Potato Pie with Maple Bourbon Whipped Cream
For the pie crust
1 1/4 cup all-purpose flour, plus more for rolling
1/2 tablespoon granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
4 tablespoons ice water
For the filling
2 large sweet potatoes, about 1 1/2 pounds
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 cup heavy whipping cream
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground ginger
For the whipped cream
1 cup heavy whipping cream
2 tablespoons bourbon
2 tablespoons real maple syrup
To make the piecrust, place flour, sugar, and salt in a food processor. Pulse and mix the ingredients until combined, about 5 seconds. Add butter and pulse until the mixture forms into the size of small peas. Next, add water and pulse for 30 seconds or until the dough starts to form and stick together. Using your hands, form the dough into a 4-inch disk, wrap with plastic wrap, and place in the refrigerator for 1 hour or up to overnight.
Preheat the oven to 425°F. Pierce washed sweet potatoes with a fork, wrap in foil, and place in the oven. Roast for 1 hour or until the potatoes are tender. Remove the foil from the potatoes and allow to cool. Once cool to the touch, remove the skins and discard. Place the sweet potatoes in a large bowl. Using your KitchenAid® Hand Blender attached with the s-blade, puree the sweet potatoes until smooth, about 3 to 5 minutes. To the potato puree, add brown sugar, granulated sugar, whipping cream, eggs, cinnamon, nutmeg, salt, and ginger. With a spoon, gently stir ingredients together until well combined.
Once the pie dough is ready, remove and discard plastic wrap. Place the dough on a floured work surface and roll the dough into a 12 to 13-inch round. Carefully lay the dough into a 9-inch pie plate. With a knife or scissors, trim the dough with a 1-inch overhang from the edge. Tuck the dough edge under to form a thick crust. Flute the edges by placing your index finger under the pie edge and pinching the top of the dough around your finger with two fingers.
Pour the sweet potato filling into the pie shell and place in the oven. Immediately reduce the heat to 375°F. Bake for 45 to 50 minutes until the center has set or a toothpick inserted in the center comes out clean. Set aside to cool.
Pour whipping cream, bourbon, and maple syrup into the KitchenAid® Hand Blender pitcher. Attach the whisk to the KitchenAid® 5-speed Blender and place in the pitcher. Whisk for 60 seconds on high until the mixture is thick.
Once the pie has cooled, slice and serve with a dollop of Maple Bourbon Whipping Cream and dust with cinnamon, if desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*