Sweet Potato Pecan Pie with Maple Bourbon Whipped Cream
Likely one of the longest titles ever, this Sweet Potato Pecan Pie with Maple Bourbon Whipped Cream is also known in my household as the Aimee wants Sweet Potato Pie and Brian prefers his beloved Pecan Pie.
To ensure a healthy, happy marriage the two pies combine and kick things up a notch with the Maple Bourbon Whipped Cream.
You can totally omit the Bourbon and serve with a Maple Whipped Cream, or you can even omit that, too and just go with a tried and true basic whipped cream.
You have options.
There are always options.
Sweet Potato Pecan Pie with Maple Bourbon Whipped Cream
The perfect marriage of sweet potatoes and pecans, the two unite in this Sweet Potato Pecan Pie.
Ingredients
- 1 (9 inch) pie crust, unbaked (either store-bought or homemade)
- For the Sweet Potato Filling:
- 1 cup cooked mashed sweet potatoes (2 medium)
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1/4 heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 tablespoons butter, softened
- For the Pecan Pie Filling:
- 3/4 cup brown sugar
- 3/4 cup sugar
- 3 eggs, lightly beaten
- 3 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups chopped pecans
- For the Maple Bourbon Whipped Cream:
- 1 1/4 heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 tablespoon bourbon
Instructions
Preheat the oven to 325 degrees.
Prepare a 9 inch pie dish with non-sticking cooking spray. Add the pie crust and set aside.
Combine the mashed sweet potatoes (I bake my sweet potatoes in a 450 degree oven for about 45 minutes, remove the skin and run cubed sweet potatoes through the mixer first before adding the additional ingredients) , sugars, egg, cream, vanilla, salt, cinnamon, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth and the sweet potato chunks disappear.
Combine all of the pecan pie filling ingredients.
To assemble the pie: Spoon the sweet potato mixture into the pie crust. Fill the remainder of the pie crust with the pecan filling. **you may have a bit of pecan pie mixture leftover. Do not overfill!
Bake for 1 1/2 hours or until a toothpick inserted in the center of the pie comes out clean.
Allow the pie to sit at room temperature for 24 hours before serving.
When ready to serve, prepare the whipped cream:
Combine the cream, vanilla, maple and bourbon in a large mixing bowl and whip until soft peaks form.
And speaking of options, you can also used canned sweet potato filling in lieu of homemade mashed sweet potatoes. I opted for baking my potatoes because ever since I read an article about pumpkin puree actually being made from squash, I’m going through a “I don’t trust what’s in the can” phase.
I will go ahead and warn you, however, that if you are baking your sweet potatoes you need to file this pie in your “takes forever but totally worth it” category.
45 mins or so to bake the potatoes.
An hour and a half to bake the pie.
Pie needs to rest overnight.
But trust me when I say that if you’re looking for a Thanksgiving contribution, everyone will love it, will they notice if I have a second piece of pie, pie….this ONE is it.
And because you might be wondering where my pretty little red pie dish came from, it’s from Wayfair. For the past two years they’ve sponsored a Battle of the Pies contest and I’ve been lucky enough to participate each time. Ironically, each year I’ve submitted something with sweet potatoes. Ha!
The husband deemed this Sweet Potato Pecan Pie with Maple Bourbon Whipped Cream his very favorite of anything I’ve made, but he often says that so I don’t trust it. I do, however, trust my cute little neighbor who said she didn’t like sweet potatoes but liked my Sweet Potato Pecan Pie. So, there’s that.
And if you’re still not convinced to add the pecan pie to your sweet potato and ONLY want a sweet potato, check out THIS pie from last year’s Battle of the Pies with Wayfair.
Have a great weekend! I’m going to recap my trip to Miami to see Adele (and Donald Trump and Hillary Clinton all in the same day) next week with a ton of pumpkin recipes! I’ve got like 4 ready to roll that I’ve just been lagging behind on posting.
Next week is catch up time!
Oh! And be sure to check out Instagram this weekend. I’ll be sharing my Trunk or Treat tomorrow and it’s super cute.
YUMMY YUMMY!!
Ooooh, I’m so making this for Thanksgiving! YUM!
Yummmmmmm this totally sounds amazing. I wish I could eat it (gluten & dairy free eater here), BUT this could be an option that I make for all the other family members!