This is one of those recipes I’ve been meaning to share for years now. I’ve always had the idea floating around and on my to-do list, but I somehow kept it to myself. Until now!
Say hello to the most incredible salted maple bourbon sweet potato pie with my best-ever homemade pie crust. It’s the twin sister of my famous pumpkin pie, and she knows how to bring the party.
I’ve taken traditional sweet potato pie, lightened it up a bit with a few simple ingredients, and then infused it with the most amazing maple bourbon flavor. The flavors are deep, rich, and perfectly sweet, and you know I had to top it with some flaky sea salt for the perfect combo.
I included simple ways to prep the pie ahead of time so there’s zero stress on Thanksgiving day! This would be a fantastic dessert to bring as a guest and wow everyone, too. I hope you love it!
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What makes this sweet potato pie healthier?
We’re skipping the sweetened condensed milk and giving this homemade sweet potato pie a little lightened-up makeover. It tastes just as indulgent and delicious, promise! This healthy sweet potato pie is:
- Dairy free: you’ll just need some dairy free milk instead of sweetened condensed milk or evaporated milk. I typically use unsweetened almond milk!
- Naturally sweetened: many sweet potato pies also use brown sugar, but we’re using pure maple syrup to give it plenty of sweetness.
- Packed with nutrients: thanks to hearty, delicious sweet potatoes! They pack the pie with fiber, antioxidants, vitamin A, vitamin C, and plenty of natural sweetness.
Ingredients in the best sweet potato pie
You’re going to LOVE how easy it is to make this incredible maple bourbon sweet potato pie. Here’s everything you’ll need to make it:
- Sweet potato: we’re roasting up some delicious sweet potatoes and mashing them for the filling.
- Maple syrup: as I mentioned, this healthy sweet potato pie is naturally sweetened with pure maple syrup!
- Eggs: you’ll need 3 eggs to give the filling the right consistency and texture.
- Cozy flavors: the pie gets plenty of cozy flavor from vanilla extract and lovely spices like cinnamon, nutmeg, allspice, and a little salt.
- Optional special ingredient: I love to add just a splash of bourbon to really deepen the flavor in the pie! It’s optional but seriously SO GOOD.
- For topping: I love to sprinkle on a little fancy sea salt, plus homemade whipped cream and some cinnamon!
Let’s talk crust
My homemade all butter pie crust is truly the best you’ll ever have, plus it’s incredibly easy to make with just a few simple ingredients!
If you don’t feel like making your own crust you can absolutely use a store-bought pie crust. The pie will still be delicious.
How to make the best sweet potato pie
- Bake your sweet potatoes. Start by poking holes in your sweet potatoes and roasting them until they’re very fork tender. See below for a way to do this ahead of time!
- Make the pie crust. While your sweet potatoes are cooling, make your pie dough and add it to a pie dish. You’ll want to then do a blind bake before adding the filling.
- Make the filling. Remove the skins from your sweet potatoes, mash them up, and mix them in an electric mixer or food processor with the maple syrup and milk. Transfer the mixture to a large mixing bowl and whisk in the rest of the filling ingredients until they’re well combined.
- Assemble & bake. Pour the filling into your pie crust and bake it up until the filling and center of the pie is set.
- Cool & serve. Let the pie cool for 1-2 hours, then sprinkle with fancy sea salt and serve with whipped cream, vanilla bean ice cream, or pecan butter ice cream!
What’s a blind bake?
A “blind bake” simply means you’ll bake the pie crust a little bit until you add the filling and bake the full pie. It’s not 100% necessary in this recipe, but I do recommend it.
You’ll want to place parchment paper over the pie crust, fill it with dried beans, dried rice, or pie weights to help weigh it down, and bake for 10 minutes. Then remove parchment paper with the dried beans/rice or pie weights and bake the crust for 5 more minutes. Set it aside while you make the filling.
Prevent your crust from burning
If it looks like the edges of your crust are getting a little too dark but the filling is not yet set, simply cover the crust with aluminum foil or a pie shield!
Prep the pie ahead of time
A great way to save time is to either roast your sweet potatoes a few days ahead of time or make the full filling 4-5 days before adding it to your pie crust and baking it! Simply mix the sweet potato pie filling together and place it in an airtight container in the refrigerator. When you’re ready to assemble the pie, pour it into your pie crust and bake as directed.
Store this homemade sweet potato pie
- In the fridge: once your sweet potato pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 3-4 days. Enjoy straight from the fridge with some whipped cream, of course!
- To freeze: let the pie cool completely, wrap it up well and freeze it for up to 1 month. Before serving let the pie thaw in the refrigerator overnight. I might also suggest baking it in an aluminum pie dish so that you don’t have to freeze your nice pie pan.
More Thanksgiving desserts you’ll love
Get all of my Thanksgiving recipes here!
I hope you love this maple bourbon sweet potato pie! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Salted Maple Bourbon Sweet Potato Pie
Total Time 1 hour 30 minutes
Incredible maple bourbon sweet potato pie with the best homemade pie crust and a sprinkle of sea salt. This easy sweet potato pie recipe is dairy free and naturally sweetened with pure maple syrup for a lightened-up dessert you’ll love over the holidays. Top with homemade whipped cream and cinnamon and enjoy!
Ingredients
-
1
pie crust* -
1 ¾
cup
mashed sweet potato (from about 2-3 medium sweet potatoes*) -
½
cup
pure maple syrup -
¼
cup
dairy free milk of choice -
3
eggs -
1
tablespoon
bourbon (optional, but so good!) -
1
teaspoon
vanilla extract -
1
teaspoon
cinnamon -
½
teaspoon
nutmeg -
¼
teaspoon
allspice -
¼
teaspoon
salt - For garnish:
- Flaky sea salt, for sprinkling on top
Instructions
-
Preheat the oven to 350 degrees F.
-
Bake the sweet potatoes: Line a small baking pan with parchment paper. Use a fork to poke holes in your sweet potatoes, then place on the baking sheet and bake for 1 hour or until sweet potatoes are very fork tender. Set sweet potatoes aside until cool enough to handle. Keep heat in the oven. Note: If you’d like, you can also do this step ahead of time and store your sweet potatoes in the fridge for a few days until you are ready to make the filling.
-
Prepare pie crust: Make pie crust as directed. Feel free to use my recipe, your favorite, or a store bought crust. Blind bake pie crust for 10 minutes, this isn’t necessary but I do recommend. To blind bake your pie crust (which simply means baking it a little bit before the filling goes in), simply place parchment paper over pie crust and fill with dried beans/rice or dried rice and bake for 10 minutes. Remove parchment paper with dried beans/rice or pie weights and bake crust for 5 more minutes. Once done baking, set pie crust aside.
-
Make the filling: add the mashed sweet potato (make sure to measure out and remove the skin!), pure maple syrup, almond milk to the bowl of an electric mixer, or alternatively to a blender or food processor. Blend/mix ingredients together on high until well combined and no large lumps of sweet potato remain. Transfer mixture to a large bowl. Whisk in the eggs, bourbon, vanilla, cinnamon, nutmeg, allspice and salt until well combined and smooth. Pour into the pie crust.
-
Bake for 45-60 minutes until filling is no longer jiggly in the middle. Check the pie after every 20 minutes to make sure the crust isn’t burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield. Allow the pie to cool for at least an hour or two before serving.
-
Serve. Before serving, sprinkle with Maldon salt for that sweet and salty flavor, then cut into 9 slices. Serve with whipped cream, vanilla bean ice cream or a pecan butter ice cream. Pie should be kept in the fridge once completely cool. Store pie in the fridge. Serves 9.
Recipe Notes
*Feel free to make this pie with a store-bought crust instead of homemade. It will still be delicious!
To store: once your pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 3-4 days. Enjoy straight from the fridge!
To freeze: simply let it cool completely, wrap it up well and freeze it for up to 1 month. Before serving let the pie thaw in the refrigerator overnight. I might also suggest baking it in an aluminum pie dish so that you don’t have to freeze your nice pie pan.
See the full post for all of my tips & tricks!
Nutrition
Servings: 9 servings
Serving size: 1 slice
Calories: 251kcal
Fat: 11.5g
Saturated fat: 6.6g
Carbohydrates: 31g
Fiber: 1.4g
Sugar: 12.3g
Protein: 4.2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats