Salted Maple Bourbon Sweet Potato Pie
Incredible maple bourbon sweet potato pie with the best homemade pie crust and a sprinkle of sea salt. This easy sweet potato pie recipe is dairy free and naturally sweetened with pure maple syrup for a lightened-up dessert you'll love over the holidays. Top with homemade whipped cream and cinnamon and enjoy!
Servings 9 servings
Calories 251cal
Ingredients
- 1 pie crust*
- 1 ¾ cup mashed sweet potato (from about 2-3 medium sweet potatoes*)
- ½ cup pure maple syrup
- ¼ cup dairy free milk of choice
- 3 eggs
- 1 tablespoon bourbon (optional, but so good!)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- For garnish:
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F.
- Bake the sweet potatoes: Line a small baking pan with parchment paper. Use a fork to poke holes in your sweet potatoes, then place on the baking sheet and bake for 1 hour or until sweet potatoes are very fork tender. Set sweet potatoes aside until cool enough to handle. Keep heat in the oven. Note: If you’d like, you can also do this step ahead of time and store your sweet potatoes in the fridge for a few days until you are ready to make the filling.
- Prepare pie crust: Make pie crust as directed. Feel free to use my recipe, your favorite, or a store bought crust. Blind bake pie crust for 10 minutes, this isn’t necessary but I do recommend. To blind bake your pie crust (which simply means baking it a little bit before the filling goes in), simply place parchment paper over pie crust and fill with dried beans/rice or dried rice and bake for 10 minutes. Remove parchment paper with dried beans/rice or pie weights and bake crust for 5 more minutes. Once done baking, set pie crust aside.
- Make the filling: add the mashed sweet potato (make sure to measure out and remove the skin!), pure maple syrup, almond milk to the bowl of an electric mixer, or alternatively to a blender or food processor. Blend/mix ingredients together on high until well combined and no large lumps of sweet potato remain. Transfer mixture to a large bowl. Whisk in the eggs, bourbon, vanilla, cinnamon, nutmeg, allspice and salt until well combined and smooth. Pour into the pie crust.
- Bake for 45-60 minutes until filling is no longer jiggly in the middle. Check the pie after every 20 minutes to make sure the crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield. Allow the pie to cool for at least an hour or two before serving.
- Serve. Before serving, sprinkle with Maldon salt for that sweet and salty flavor, then cut into 9 slices. Serve with whipped cream, vanilla bean ice cream or a pecan butter ice cream. Pie should be kept in the fridge once completely cool. Store pie in the fridge. Serves 9.
Notes
*Feel free to make this pie with a store-bought crust instead of homemade. It will still be delicious!
To store: once your pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 3-4 days. Enjoy straight from the fridge!
To freeze: simply let it cool completely, wrap it up well and freeze it for up to 1 month. Before serving let the pie thaw in the refrigerator overnight. I might also suggest baking it in an aluminum pie dish so that you don't have to freeze your nice pie pan.
See the full post for all of my tips & tricks!
Nutrition
Serving: 1slice | Calories: 251cal | Carbohydrates: 31g | Protein: 4.2g | Fat: 11.5g | Saturated Fat: 6.6g | Fiber: 1.4g | Sugar: 12.3g