Sweet Potato & Bourbon Brown Sugar Pecan Pie

Prep time: 20 mins | Cook time: 55 mins | Yield: 8 servings

This recipe brings together two Southern comfort favorites—silky sweet potato pie and rich pecan pie—infused with warm spices and a hint of dark bourbon.

Ingredients

• 1 pre-baked 9-inch deep-dish pie crust

• 2 cups sweet potato puree (roasted and mashed)

• 1/2 cup dark brown sugar, packed

• 1/3 cup granulated sugar

• 2 large eggs + 1 egg yolk (room temperature)

• 1/4 cup unsalted butter, melted

• 1/3 cup heavy cream

• 2 tbsp dark bourbon (or vanilla extract)

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/2 tsp salt

Pecan Topping:

• 1 cup raw pecan halves

• 3 tbsp pure maple syrup

• 2 tbsp brown sugar

Instructions

1. Preheat & Prep: Heat your oven to 350°F (175°C).

2. Make the Filling: In a large bowl, whisk together the sweet potato puree, brown sugar, granulated sugar, eggs, melted butter, heavy cream, bourbon, cinnamon, nutmeg, ginger, and salt until smooth and uniform.

3. Fill the Crust: Pour the sweet potato mixture into your pre-baked pie crust and smooth the top with a spatula.

4. Add the Pecan Twist: In a small bowl, toss the pecan halves with maple syrup and brown sugar. Carefully arrange the coated pecans evenly over the top of the sweet potato filling.

5. Bake: Bake for 50 to 55 minutes, or until the center is set with a gentle jiggle.

6. Cool: Allow the pie to cool completely on a wire rack for at least 2 hours before slicing so the layers set cleanly.