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Bourbon-Pecan Sweet Potato Pie

Try a new twist on a heritage recipe, perfect for a holiday or family gathering.

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  • prep time 12 hr 0 min
  • total time 13 hr 35 min
  • ingredients 13
  • servings 8
 

Ingredients

1
cup pecans
1/2
cup bourbon whiskey
1 1/2
lbs sweet potatoes, peeled and cut into 1/2-inch thick pieces
1/2
cup water
2
eggs
3/4
cup packed light brown sugar
2
tablespoons light corn syrup
1/3
teaspoon salt
1/3
teaspoon ground cinnamon
1/8
teaspoon ground ginger
1/3
cup whipping cream
1
cup whipping cream, whipped
1
Pillsbury® Pet-Ritz® frozen deep dish pie crust (from 12-oz package)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, mix pecans and bourbon. Cover and refrigerate 8 hours or overnight.
  • 2 Heat oven to 375°F. In 13x9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.
  • 3 Drain pecans, reserving bourbon. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well. Gradually stir in 1/3 cup whipping cream, scraping bowl after each addition. Mix 1 minute longer. (Sweet potatoes have a coarse texture, so there will be some small lumps.)
  • 4 Pour filling into frozen pie crust; sprinkle with pecans. Bake about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.
  • 5 Cool completely, about 3 hours. Serve with whipped cream. Cover and refrigerate any remaining pie.
  • 1 In small bowl, mix pecans and bourbon. Cover and refrigerate 8 hours or overnight.
  • 2 Heat oven to 375°F. In 13x9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.
  • 3 Drain pecans, reserving bourbon. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well. Gradually stir in 1/3 cup whipping cream, scraping bowl after each addition. Mix 1 minute longer. (Sweet potatoes have a coarse texture, so there will be some small lumps.)
  • 4 Pour filling into frozen pie crust; sprinkle with pecans. Bake about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.
  • 5 Cool completely, about 3 hours. Serve with whipped cream. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Pillsbury Pet-Ritz® frozen pie crusts make it easy to bring a homemade pie to a gathering because the crust comes in a handy disposable pan.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
240mg
240%;
Total Carbohydrate
47g
47%
(Dietary Fiber
3g
3%
  Sugars
25g
25%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
10%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.