Bourbon Sweet Potato Pie (with Marshmallow Topping)

This bourbon sweet potato pie sits in a crisp and flaky pie crust and tastes extra special with homemade marshmallow meringue on top. The filling is adapted from my brown sugar sweet potato pie and features hints of bourbon and vanilla with lots of cinnamon and spices.

bourbon sweet potato pie with toasted meringue topping

Tell Me About this Bourbon Sweet Potato Pie

  • Texture: Flaky and crisp pie crust, smooth and buttery sweet potato filling, ultra creamy marshmallow topping. There’s unbeatable texture contrast in every single bite. I always appreciate sweet potato pie because the filling is denser and more substantial than pumpkin pie.
  • Flavor: There’s a lot of flavors working together in this filling. First, you have the naturally flavorful foundation of sweet potatoes. On top of this, you’ll taste hints of bourbon, brown sugar, and vanilla, lots of cinnamon, nutmeg, and other warming spices, plus the irresistible toasted marshmallow on top. I even used half whole wheat flour in the pie crust to add some wholesome nutty flavor. Talk about comfort food– this pie was unbelievable! See my recipe note if you want to try it that way too.
  • Ease: Intermediate. For the common baker, homemade pies aren’t the easiest. However if you take your time, read through the recipe before beginning, and use this blog post as your guide, you’re on track for sweet potato pie success.
  • Topping: This bourbon sweet potato pie is phenomenal even without the marshmallow topping because you can really focus on the filling’s flavors. But if you want to serve this pie with a major WOW factor, add the topping. It’s always fun to break out a kitchen torch.
  • Time: Homemade pie is a labor of love that requires a full morning or afternoon. Make the pie dough in advance so it’s ready to go. Give yourself enough time to boil the sweet potatoes, too. The pie takes around 1 hour in the oven, then allow 2 hours to cool down before topping or serving.

slice of bourbon sweet potato pie with meringue topping

Overview: How to Make Bourbon Sweet Potato Pie

The full printable/written recipe is below.

  1. Make the pie dough. I recommend prepping your pie dough in advance. It can sit in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can use my favorite homemade pie crust or this all butter pie crust. Both recipes yield enough for 2 9-inch pies– you only need 1 for this recipe. Freeze the other half or make another 1 crust pie: chocolate chess pie, banana cream pie, or pecan pie.
  2. Make the filling: Boil sweet potatoes until soft. Peel them, then beat with a mixer or blend with a blender until smooth and pureed. Beat/blend in the remaining ingredients. Make sure the butter in the filling is extra soft so it can easily blend with the liquid ingredients.
  3. Bake the pie: The pie takes about 1 hour.
  4. Cool for a couple hours before serving. During this time, you can make the marshmallow topping.
  5. Make the marshmallow meringue. More on the topping below.

The Bourbon

Bourbon and sweet potato pie are a natural pairing and after tasting this pie, I have a feeling you’ll agree. The bourbon doesn’t overpower at all; you won’t feel tipsy after eating a slice. But you can tell something unique is baked in. Since the bourbon is being used in a recipe and you only need 1/4 cup, no need to purchase the fancy expensive stuff. I used Jim Beam. It’s what I use my bourbon cherry crisp too– another great dessert option.

If you want a non-alcoholic version, use the filling from my regular sweet potato pie instead. It skips the booze, but tastes just as creamy, smooth, and spiced.

sweet potatoes and other filling ingredients

bourbon sweet potato pie before and after baking

You can serve this pie plain– we loved it that way. You could even add some whipped cream and spike it with bourbon. Make my whipped cream recipe and add 1-2 Tablespoons of bourbon with the heavy cream, sugar, and vanilla.

Marshmallow Topping

For something extra special, try marshmallow topping. I use this topping often and have an entire separate post about it: How to Make Homemade Marshmallow Creme. (We halve the recipe for this pie.) It’s technically meringue, but tastes like melted marshmallows. You only need 4 ingredients, a stovetop, and a mixer. Cream of tartar is a non-negotiable because the egg whites won’t set up without it. Since you’ll have cream of tartar, a batch of snickerdoodles on the side is a good idea. 😉

3 helpful notes:

  • You can use the 2 leftover egg whites from your pie’s filling.
  • Save time by making the marshmallow topping as the pie cools.
  • Toasting it is optional, but obviously a lot of fun. Use a kitchen torch (affiliate link– this is the torch I own and love). If you’re on the fence about purchasing one– I rarely use mine, but when I need it, I’m very thankful I have one! Worth it.

meringue sitting on a whisk attachment

bourbon sweet potato pie with toasted meringue topping

sweet potato pie slice with marshmallow meringue on top

Making homemade pie is always such a satisfying project. This is pure comfort food and the presentation always impresses!

Sally's Pie Week

This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new pie recipes. See all of my pie & tart recipes for more ideas. Some of my favorites include banoffee pie, deep dish apple pie, and blueberry crumble pie.

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bourbon sweet potato pie with toasted meringue topping

Bourbon Sweet Potato Pie with Marshmallow Topping

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes (includes pie dough chilling)
  • Cook Time: 1 hour
  • Total Time: 7 hours (includes cooling)
  • Yield: one 9-inch pie
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern

Description

This sweet potato pie features hints of bourbon and vanilla, lots of cinnamon and spice, and tastes phenomenal paired with creamy marshmallow meringue on top. My advice is to make the pie dough ahead of time so it’s ready to go.


Ingredients

Crust

Filling

  • 1.5 lbs sweet potatoes (2 medium/large)
  • 6 Tablespoons (85g) unsalted butter, super soft (see note)
  • 2/3 cup (135g) packed light or dark brown sugar (I recommend dark)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) bourbon*
  • 1 large egg + 2 large egg yolks* (see note)
  • 1 Tablespoon (8g) all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt

Marshmallow Meringue

  • 2 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
  2. As the pie dough chills, start the sweet potatoes: Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling– this helps prevent the crust from shrinking.
  4. Preheat oven to 350°F (177°C).
  5. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
  6. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
  7. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
  8. Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
  9. For the marshmallow meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form. You can read more about and watch me make this in my separate Marshmallow Meringue post.
  10. Spread marshmallow cream on top of cooled pie. Serve immediately or store in the refrigerator uncovered up to 8 hours before serving. If desired, toast the marshmallow topping with a kitchen torch just before serving.
  11. Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance (without the meringue topping) because the flavors are even better on day 2– cover tightly and store at room temperature. Add meringue topping within a few hours before serving. The pie dough can also be prepared ahead of time. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can also boil, drain, and puree the potatoes up to 2 days ahead of time. Bring to room temperature before continuing with the recipe. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw at room temperature before using.
  2. Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. For the pictured pie, I actually used half whole wheat flour and half all-purpose flour (1 and 1/4 cups each). I kept everything else in the recipe and instructions the same. It had a wonderful nutty flavor. We loved it, especially with this pie.
  3. Sweet Potatoes: 1.5 pounds is usually 2 medium/large sweet potatoes. After pureeing or beating until mashed, you’ll have about 2 and 1/4 cups to use in the recipe. You can use plain baked sweet potatoes if that’s easier, just make sure they’re soft enough to mash into a puree. You can make this pie with pumpkin puree instead (I recommend using canned), but reduce amount to 2 cups.
  4. Butter: You need 6 Tablespoons of softened unsalted butter in the filling. To help it blend with the liquid ingredients in the filling, make sure it’s super soft. (Even softer than room temperature.) Cut it into pieces and microwave it for 15-20 seconds to help it soften.
  5. Bourbon: I’m not much of a bourbon connoisseur. Since the bourbon is being used in a recipe and you only need 1/4 cup, no need to purchase the fancy expensive stuff. I used Jim Beam. If you want to skip the alcohol, try my brown sugar sweet potato pie instead. You can top that with this marshmallow topping if desired.
  6. Eggs: You need 1 large egg + an additional 2 large egg yolks in the filling. Conveniently, you can use the 2 whites for the meringue topping. You also need 1 cgg for the egg wash, which is brushed on the crust before baking. This means you need 4 large eggs total.

Keywords: bourbon, sweet potato pie, Thanksgiving

53 Comments

  1. Charlotte Moore says:

    Do you have the recipe for the crust with part whole wheat? I love using whole wheat in cookies, muffins, bread.

    Thanks for all your hard work.

    1. Hi Charlotte! See my recipe note. I just used half whole wheat flour and half all-purpose in the pie crust recipe.

  2. This sounds delicious! I am going to make a test run(excuse to try it) for Thanksgiving. I was wondering I always bake extra sweet potatoes can I used baked sweet potatoes instead of boiled?

    1. Yes! See recipe note.

      1. Thanks I was so excited to make the pie I missed that! Happy Pie Baking!

  3. Hi Sally! This looks absolutely delicious.

    If I don’t have a torch, could I possibly use my oven broiler for a couple minutes?

    1. Hi Amy, the topping will begin to weep and melt before it has the chance to toast. You can try an extra hot broiler, but I really do recommend a torch.

    2. Hi, I don’t have a torch either. I hit the meringue incredibly stiff and put the pie under the broiler for about three minutes. I kept a close eye on it so I could take it out if it started melting. It worked like a charm!

  4. Hi Sally, I too, am not a bourbon connoisseur but as I work for a bourbon producer, I have been exposed to different bourbons. While I don’t like drinking it, I do use it in cooking and is especially good in butterscotch/ caramel sauces. With hand on heart, the bourbon you use will affect the flavour so cheapest is not always best. Go for the Makers Mark and it will elevate your pie. You may even choose to use a little more. LOL

  5. This looks amazing Sally! I made your sweet potato pie for thanksgiving last year, and now I’m going to give this one a go. I don’t have a kitchen torch, but which one do you recommend me getting? Thanks

    1. Hi Sarah! I link to my favorite in the post and recipe (step 10). I purchased it off Amazon. The best one I’ve owned. Here it is: https://www.amazon.com/dp/B01G3MZWBU/

  6. Hi Sally,
    Have you ever tried this with yellow sweet potatoes?

    1. Hi Kim, I haven’t tested it but I can’t see why it wouldn’t work.

  7. This recipe is amazing! Perfectly balanced fall spices and the hint of bourbon makes this pie really special. Dare I say it’s the best pie I’ve had in a long time. I don’t have a kitchen torch so I just put a big dollop on my slice. I used Sally’s flaky pie dough; a delicious, reliable recipe. I see this becoming a regular Fall recipe.
    My husband gives it 10 stars.

    1. Thrilled to hear this was a hit with you and your husband, Susan! Thanks so much for the positive feedback and for giving this recipe a go. I’m glad it will be a fall regular for you!

  8. Hi Sally! Sorry if you’ve answered this elsewhere, but do you have a recommended type and/or brand of pie pan? I’ve noticed a lot of your pictures have glass pans. Do you ever use ceramic or aluminum, or is glass your go-to?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, We prefer using a glass pie dish when making pie. Glass dishes conduct heat evenly, which allows the bottom of the crust to bake thoroughly. Also, you’ll be able to see when the sides and bottom of the crust has browned. To see the exact pans Sally has in her kitchen you can see #7 in the post Stock Your Kitchen with These 8 Baking Pans. I hope this helps!

  9. What in this mandates it to be refrigerated? I just don’t have the extra space in the fridge. (I need a commercial size fridge ☺️)

    1. Hi Sarah! The gooey meringue topping. However, feel free to let it sit out for a day.

  10. I just made this and oh my goodness – it is absolutely DELICIOUS. I can’t wait to make it again for the holidays so that I can share it with my whole family!

    1. I’m happy to hear you loved this one, Alli! Hope your family enjoys it just as much 🙂

  11. hi sally! i made this pie and wow! the taste was not only amazing but the smell too! smelled like christmas and tasted like it too!
    if i’m trying to make this pie in advance, could i cook the potatoes ahead of time to save time? or would that effect the taste of the pie?

    1. Hi Ariel, you can boil and drain the sweet potatoes a couple days in advance. Keep covered tightly and refrigerate. Bring to room temperature before continuing with the recipe.

  12. Hello, this pie sounds great! Can I ask why we boil the potatoes and then peel, instead of peeling, and then boiling? Does it affect the consistency of the sweet potato?

    1. Hi Kelli, I find that too much water seeps into the peeled potatoes. That’s why I usually boil then peel.

  13. I want to make this as a tart (just to make it a bit smaller, there’s only 2 of us!), if I halve the recipe would that give me approximately the right amout of filling for a tart pan? (I know this is not an exact science, I’m justing hoping for a more experienced guess than mine!) Thank you!

    1. Hi Rachael, though I haven’t tested it, I assume that halving this recipe should give you plenty for a standard and thin 9-inch tart. You may want to make the full dough recipe (you use 1 crust here) to make sure you have enough.

      1. Thank you!!

  14. Made it. Absolutely loved it! You have another winner here. I’ve added it to my “must bake for the holidays” list. Thank you for creating the best recipes!

  15. This pie sounds delicious, Sally. I usually bake my sweet potatoes. Will this work in this recipe?

    1. Yes! Plain baked and mashed sweet potatoes work.

    2. I baked mine and the pie came out perfect.

  16. Does the meringue not hold in the fridge? I’d like to make it for my work potluck but I can’t make meringue at 530 in the morning

    1. Hi Christina, it holds in the refrigerator but only for so long. Assembling and topping the pie with it the night before should be fine. If you’re toasting it, I recommend doing that shortly before serving.

  17. Hi Sally! I was wondering if I use 10-inch pie pan how much would I need to increase your pie recipes? Thank you so much!

    1. Hi Risse! This filling, as written, should be fine in a 10-inch pie dish. The bake time will be slightly shorter. For the crust– it uses half of a 2 pie crust recipe– so you may want to make it a larger half, such as 3/4 of the recipe. Make the crust recipe as written, then use 3/4 of it (just eyeball it). Freeze the remaining dough to use at another time. You can always defrost and combine it with more pie dough at another time.

  18. Can you explain why you don’t recommend par-baking the crust? I’m concerned the crust will be soggy if it’s not par-baked. Thanks!

    1. Hi Elizabeth! Feel free to par-bake if you’d like. That step always helps achieve a crisp crust. 10 minutes, like this pumpkin pie, would be plenty.

      I skip it for this pie because the crust takes just as long as the filling. The filling is quite thick and not as liquid-y. For thinner fillings, I usually par-bake.

  19. I use Knob Creek and any bourbon left in my shot glass is my reward. Two things I do differently is that I use the marshmallows as a sweetener instead of sugar, and I use canned sweet potatoes. (drain the water) The marshmallows melt right into my potatoes and go into the background as I intended. I flavored my side dish sweet potatoes this way and my sister declared them, “out of this world”.
    I have a Williamsburg Colonial Cookbook which features variations of recipes of this iconic southern dessert. Some of them tell you to add “whiskey” which I have always read as bourbon. I have been making this for decades. The page is splattered with filling.
    If you can’t decide between pumpkin pie and sweet potato pie, maybe this is a way to have both? Also, this works at Easter! Happy Thanksgiving everyone!

  20. Hello, Sally! Do you have any recommendations for butane fuel for the kitchen torch?

  21. I feel like the answer is no- but wondering if there’s anyway this could be made dairy free?

    1. I think you could sub coconut cream for the cream and maybe coconut oil for the butter but I’m just guessing. Hopefully Sally has an answer for you.

  22. Hi this recipe sounds so good but I want to make two 5-inch pies. I’m guessing I need no more than half the filling this recipe would make. Do you think I could use one whole egg and one egg yolk and cut the other ingredients in half? Any other tips or ideas? Thanks!

  23. LAURA NASIATKA says:

    Hi Sally! This recipe sounds amazing! Can’t wait to try it. Couple questions:
    1) Can I use a prepared crust or even a cookie crust?
    2) Do you have an actual marshmallow whipped topping recipe I could make with marshmallows or would just putting marshmallows on top work?
    I’d really like the marshmallow flavor.

    1. Hi Laura, you can use prepared store-bought pie crust or a graham cracker/cookie crust if you’d like. No need to par-bake either. I’m not sure how to make marshmallow whipped topping with marshmallows, but I’m sure you could use store-bought marshmallow creme or top the pie with marshmallows and toast them with a kitchen torch or put them under the broiler for a minute– just be careful not to burn the crust!

  24. Hi Sally! I’m super excited to try this recipe. I have a 28 oz can of canned yams, can I substitute that for the sweet potatoes in this recipe?

    Thanks!

    1. Hi Ritu, I haven’t tested it, but they should work. You’ll want to mash/puree them. Use 2 and 1/4 cups mashed yams.

  25. Hi, Sally! I’m so looking forward to trying this pie! I made your pie crust yesterday in preparation and I’ve just realized that I used 8 tbsp of butter instead of 6, in addition to the required shortening. Should I remake the crust today or just run with what I’ve got? It’s my first time making a pie from scratch and I’m okay with imperfect but not ruined, haha! Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cait, You may notice your crust leaks some butter with that much but you can still try using it.

  26. I made this today, to serve tomorrow for thanksgiving. I used a glass pie pan. After it cooled awhile, I lifted it to look at the bottom. The bottom looks really pale, and possibly undercooked! The pie seemed done. A fork poked in the middle came out clean, and it was jiggly. But I’m afraid the bottom of the crust in undercooked. Is there any way to save it?!

    Thank you!

    1. Hi Kelli, you could stick it back in the oven for 10-12 minutes or so. Extra time should help. Try turning up the oven’s heat to 375°F.

      1. I ended up just risking it, and hoping the crust was fine. It was! Thank you for this recipe. It was delicious! This was my first time making thanksgiving dinner and my first time making a pie! So, just a little bit of stress . Your directions were perfect for a first time pie maker, very detailed!

  27. This pie was fantastic. Even my kids loved it (especially the marshmallow topping). I also love that your instructions are so easy to follow.

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