This bourbon sweet potato pie sits in a crisp and flaky pie crust and tastes extra special with homemade marshmallow creme on top. The filling features hints of bourbon and vanilla with lots of cinnamon and spices.
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. The flavor combination reminds me a lot of these pumpkin cupcakes with marshmallow frosting and my sweet potato casserole. For the pie crust, I even used half whole wheat flour 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.
Overview: How to Make Bourbon Sweet Potato Pie
The full printable/written recipe is below.
- 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. Be sure to crimp or flute the pie crust edges as you prepare the dough in the pie dish.
- 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.
- Bake the pie: The pie takes about 1 hour.
- Cool for a couple hours before serving. During this time, you can make the marshmallow topping.
- Make the marshmallow meringue. More on the topping below.
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.
If you want a non-alcoholic version, use the filling from this brown sugar sweet potato pie instead. It skips the booze, but tastes just as creamy, smooth, and spiced.
You can serve this pie plain—my guests 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.
For something extra special, try marshmallow topping. I use this topping often and have an entire separate post about how to make homemade marshmallow creme. (We scale down 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. You can top this s’mores brownie pie with the exact same topping also. And since you’ll have cream of tartar, a batch of snickerdoodles on the side is always a good idea. 😉
4 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.
- You can pipe it with a large star piping tip such a Wilton 1M like I do on this chai pumpkin meringue pie, or simply spoon and spread it on top of the pie like you see in these photos.
- 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.
Making homemade pie is always such a satisfying project. This is pure comfort food and the presentation always impresses!
If you’re looking for more inspiration, here are all of our favorite Thanksgiving pies.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!Print
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.
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream
- 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
- 2 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- 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).
- 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.
- 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. (Review my how to crimp and flute pie crust tutorial if you need extra help with this step.) 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.
- Preheat oven to 350°F (177°C).
- 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.
- 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.
- 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.
- 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.
- 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. The mixture’s temperature taken with an instant read thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and temperature is warm enough. 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 frosting post.
- Spread marshmallow cream on top of cooled pie. Serve immediately or store at room temperature or in the refrigerator uncovered up to 8 hours before serving. If desired, toast the marshmallow topping with a kitchen torch just before serving. If you want to use the oven to toast instead, see detailed recipe Note.
- Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.
- 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.
- Special Tools (affiliate links): Rolling Pin | 9-inch Pie Dish | Pastry Brush | Electric Mixer (Handheld or Stand) | Pie Crust Shield | Cooling Rack | Double Boiler (optional) | Whisk | Instant Read Thermometer | Kitchen Torch
- 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 pie crust recipe and instructions the same. It had a wonderful nutty flavor. We loved it, especially with this pie.
- 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 butter.) Cut it into pieces and microwave it for 15-20 seconds to help it soften.
- 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.
- 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 egg for the egg wash, which is brushed on the crust before baking. This means you need 4 large eggs total.
- Toasting topping in the oven: Instead of a torch, you can use your oven. Preheat to 450°F (232°C), and bake until the meringue begins to brown, usually about 2–3 minutes—keep a close eye on it. You could also use the broiler, but I find this method quickly burns the exposed crust, so I generally don’t recommend it unless you cover just the crust with some aluminum foil.
Keywords: bourbon sweet potato pie, Thanksgiving