Maple Bourbon Sweet Potato Pie Recipes

MASHED MAPLE BOURBON SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.
• Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
• Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans.
• Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.

MAPLE SWEET POTATO PIE RECIPE

Steps:

• Poke holes with a fork all over 1 sweet potato and microwave for 2 minutes, turn and repeat until the fork inserts easily. Repeat with the rest of the potatoes (depending on how many you have). Allow to cool.
• To a make the pastry in a food processor: Add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until it forms a ball.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
• Remove, knead a little on a floured board. Wrap in plastic wrap and refrigerate 10-15 minutes.
• While the pastry chills, when the potatoes are cool enough to handle, peel and add the sweet potato to a mixing bowl mash until smooth. Whisk in the sugar, cream, maple syrup, eggs, cinnamon and nutmeg.
• Preheat oven to 350°F/177 °C and position rack on lower 1/3 of the oven.
• Remove the dough from the fridge and roll out onto a floured surface. *see note.
• Roll the dough over the rolling pin and lift into a greased 9 inch pie dish. Leave a 1 inch overhang, then fold the edges under and make the edges pretty. Use a fork to prick holes in the base of the dough. Lightly cover the crust edge with foil. Bake in the center of the oven for 10 minutes. Remove from the oven, remove the foil and allow to cool slightly.
• To a mixing bowl, add the cooled sweet potato and mash until smooth. Add the sugar, cream, maple syrup, eggs, cinnamon and nutmeg. Whisk until mixed and smooth.
• Pour the filling into the pie crust, place on a baking sheet and bake for 50 minutes until the filling is set. It will still be jiggly. Remove from the oven and cool completely.

MAPLE BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
• Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
• Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.

BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
• In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
• Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
• Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
• When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.

BOURBON SWEET POTATO PIE

Steps:

• Preheat oven to 325°. Mix the first 4 ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack., Stir walnuts into remaining oat mixture. Reserve for topping. , For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly., Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust., Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.

MAPLE-BOURBON ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In microwave, melt butter; stir in remaining ingredients. Drizzle over potatoes and toss to coat., Transfer to a foil-lined 15x10x1-in. baking pan. Roast 40-45 minutes or until tender, stirring occasionally.

MAPLE BOURBON PECAN PIE

Steps:

• Heat oven to 350 degrees. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from oven and let cool.
• In a medium-size saucepan, over medium heat, melt butter. Add brown sugar and maple syrup and stir until smooth. Bring the mixture up to a simmer then remove from heat. Place in a bowl to cool for 10 minutes.
• Whisk eggs and add to the butter-sugar mixture. Add in bourbon, vanilla, and salt whisking together until well blended. Pour mixture into uncooked pie shell. Place toasted pecans on top of the sugar fulling. Place pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place over pie. Bake pie in the oven for 20 minutes. Remove foil and bake for an additional 20-25 minutes until the edges of the pie are set. The center will be slightly jiggly but will set when cooled.
• Remove pie from oven and place on a wire rack to cool. Sprinkle with flakey sea salt. Best served at room temperature.

MAPLE BOURBON SWEET POTATO PIE

Steps:

• When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, "and I thought I didn't like sweet potato pie."
• This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.
• Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.
• 1 (9-inch) basic pie crust, baked blind, recipe follows
• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
• Turn oven down to 375 degrees F.
• Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
• Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
• Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
• Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
• Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
• Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.