Holiday Sweet Potato Pie
Prep time
Cook time
Total time
A stellar recipe adapted from Cook's Country! Pure, creamy, wonderful. Your holiday baking doesn't get much better than this!
Recipe type: Dessert
Serves: 6 to 8
  • 1 (9-inch) single-crust pie dough
  • 1¼ cups packed (8¾ ounces) light brown sugar
  • 1¾ pounds sweet potatoes, unpeeled
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon apple pie spice
  • 1 cup sour cream
  • 3 large eggs plus 2 large yolks
  • 2 tablespoons whiskey or bourbon (optional)
  • 1 teaspoon vanilla extract
  • Whipped Cream for garnish
  1. Set oven rack to middle position and heat oven to 375 degrees.
  2. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting dough hang over edge. Gentle press into pie plate.
  3. Trim overhang to ½ inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with the lip of the pie plate. Crimp dough evenly around edge of pie using your fingers. Wrap dough-lined pie plate loosely in plastic and freeze until dough is firm, about 15 minutes.
  4. Line chilled pie shell with 2 (12-inch) squares of parchment paper, letting parchment lie over edges of and fill with pie weights. (Use dry beans if no pie weights are available)
  5. Bake until lightly golden around edges, 18 to 20 minutes. Carefully remove parchment and weights, rotate crust, and continue to bake until center begins to look opaque and slightly about 3 minutes. Remove from oven. Let crust cool completely.
  6. Sprinkle ¼ cup sugar over bottom of crust; set aside.
  7. Reduce oven temperature to 350 degrees.
  8. Meanwhile, prick potatoes all over with a fork. Microwave on plate until potatoes are very soft, about 15 to 20 minutes, turning every 5 minutes. Immediately slice potatoes in half to release steam.
  9. When cool enough to handle, scoop flesh into bowl of food processor. Add salt and remaining 1 cup sugar and process until smooth, about 60 seconds, scraping down sides of bowl as needed. Melt butter with cinnamon and nutmeg in microwave, 15 to 30 seconds; stir to combine.
  10. Add spiced butter; sour cream; eggs and yolks; alcohol (bourbon, Jack Daniel etc.), if using; and vanilla to potatoes and process until incorporated, about 10 seconds, scraping down sides of bowl as needed.
  11. Pour potato mixture into prepared pie shell. Bake until filling is set and center registers 165 degrees F. and jiggles slightly when is shaken, 35 to 40 minutes. Let pie cool completely on wire rack, about 2 hours. Serve with whipped cream!
* Alcohol optional - can use bourbon, Jack Daniel whiskey or your favorite spirit. Can also leave it out without any problem.

The best pies use a homemade crust. If you’re pressed for time, choose your favorite pre-made. Mine is Pillsbury.
Choose sweet potatoes that are about the same size so that they’ll cook evenly.
Recipe adapted from Cook's Country.
Recipe by Pray Cook Blog at