Yield: Yields one 9-inch pie.
Make the pie a day ahead so the flavors can mellow, and serve it chilled. We love it with softly whipped, lightly sweetened cream.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Awesome pie after a few tweeks ... made an all-butter crust .. added the juice of one lemon and a tsp of baking powder to filling .... really really good pie
Although I love sweet potato pie and was anxious to try this recipe, this version fell flat. The flavor was very bland apart from the overpowering bourbon taste (I love bourbon, too, but there was just too much in this recipe.) Serving it chilled improved its flavor marginally, but then the crust is hard and unappealing. Also, if there is a better way (i.e. speedier) of mashing the sweet potato, I'd love to hear about it. For now, I'll stick to pumpkin pie for the holidays :(
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?