Have you ever had sweet potato pie? It’s the Landcruiser of holiday pies. Heavy, dense, feeds many. Similar in some respects to a pumpkin pie, but whereas pumpkin pie is all about the spices, sweet potato pie is all about the sweet potato.
You can actually taste the wonderful flavor of sweet potato in this pie, which is only enhanced, not supplanted by the additions of cinnamon, nutmeg, ginger, and vanilla.
We’ve also added a splash of bourbon to the filling (of course, right?). You can skip the bourbon if you want, but if you have some bourbon in the house, by all means use it.
This recipe is revised and updated from one we originally posted in 2006. That recipe we adapted from Martha Stewart. We’ve changed everything except the pecan topping, which is crazy good. I’ve adjusted the pecan topping instructions a bit from the original. I find that as soon as the pecans are coated with the brown sugar caramel sauce they need to be poured over the pie, no waiting or they will seize.
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