Race Day Desserts: Bourbon Sweet Potato Pie

May 4, 2013

No Kentucky Derby dessert is complete without a splash of bourbon.  This bourbon sweet potato pie is an easy race day dessert that is a guaranteed crowd pleaser.  The sweet potato puree is flavored with brown sugar, cinnamon and vanilla and studded with toasted pecans and bourbon soaked raisins.  Serve this delicious treat with freshly whipped cream (spiked with a bit more bourbon!).

Sweet Potato Bourbon Pie



1/4 cup packed golden raisins
1/4 cup bourbon
2 tablespoons melted butter
2 cups sweet potato puree
2 eggs, lightly beaten
2/3 cup dark brown sugar
3/4 cup hot milk
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans, optional
1 (9") frozen unbaked pie shell, thawed


Soakraisins in bourbon for at least 30 minutes. Heat oven to 400 degrees. Beat butter into sweet potato puree. Beat in eggs, brown sugar, milk, vanilla, cinnamon, nutmeg and salt. Mix in raisins and bourbon and pecans.

Turn filling into unbaked pie shell. Bake for 15 minutes. Reduce oven to 350 degrees and continue to bake 30-40 minutes longer until crust is golden brown and knife inserted in center of pie comes out clean. Cool before serving.

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