Introduction

This Bourbon Sweet Potato Pie with Marshmallow Topping is a delightful twist on a classic dessert. The rich sweet potato filling is spiced and boozy, topped with a fluffy marshmallow meringue that adds a perfect balance of sweetness and texture. It’s an impressive treat for holiday dinners or any special occasion.

A golden-brown pie with a thick, crimped edge crust sits in a clear glass pie dish on a wooden board. The pie filling is a darker brown and looks smooth and firm. On top, there is a thick layer of white meringue with a swirled pattern that is toasted to a rich amber and brown in some areas, creating a contrast with the white. Next to the pie, a white plate with an ornate pattern holds a spoon with some cream or frosting on it. A beige cloth with red stitches is folded near the board, and all is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unbaked flaky pie crust or all butter pie crust
Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream
1.5 lbs sweet potatoes (2 medium/large)
6 Tablespoons (85g) unsalted butter, super soft
2/3 cup (135g) packed light or dark brown sugar (dark recommended)
1/2 cup (120ml) heavy cream
1/4 cup (60ml) bourbon
1 large egg + 2 large egg yolks
1 Tablespoon (8g) all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 large egg whites
1/2 cup (100g) granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract (for meringue)

Instructions

Step 1: Prepare your pie dough ahead of time. Make your dough the night before and chill it in the refrigerator for at least 2 hours before rolling it out.
Step 2: Start the sweet potatoes by placing them in a large saucepan, covering with water, and bringing to a boil. Boil for 45-50 minutes or until very soft.
Step 3: While potatoes cook, roll out one disk of chilled dough on a floured surface into a 12-inch circle. Place in a 9-inch pie dish, tuck dough edges to form a thick rim, and crimp or flute the edges. Brush edges with egg wash and chill for at least 15 minutes.
Step 4: Preheat your oven to 350°F (177°C).
Step 5: Drain the potatoes and cool under cold water. Peel off the skins easily, chop into chunks, and transfer to a mixing bowl.
Step 6: Using a mixer or blender, beat the potatoes on medium-high until smooth. Add butter, brown sugar, heavy cream, bourbon, eggs, flour, vanilla, spices, and salt. Beat on high until fully combined.
Step 7: Pour filling into the prepared pie crust. Bake for 55-60 minutes, until the center is just slightly jiggly and a toothpick comes out mostly clean. Use a pie crust shield or foil to prevent over-browning edges if needed.
Step 8: Remove pie and cool completely on a wire rack for at least 2 hours. The filling will set as it cools.
Step 9: For the marshmallow meringue, combine egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
Step 10: Remove from heat, stir in vanilla, then beat with a mixer on high speed until stiff glossy peaks form, about 5 minutes.
Step 11: Spread the marshmallow meringue evenly over the cooled pie. Serve immediately, or toast the topping with a kitchen torch just before serving. Alternatively, use your oven’s broiler carefully to toast.

Tips & Variations

For a richer crust flavor, use an all-butter pie crust instead of store-bought.
Dark brown sugar adds more depth, but light brown sugar works fine too.
If bourbon isn’t preferred, substitute with vanilla extract or omit altogether.
Use a kitchen torch to toast marshmallow topping for even, controlled browning.
To avoid crust shrinkage, chill the crust before baking and use a pie shield if browning too fast.

Storage

Store leftover pie covered at room temperature for up to 1 day or refrigerate for up to 5 days. The marshmallow topping is best enjoyed fresh but can be stored uncovered for up to 8 hours before serving. Reheat gently in the oven if desired, but avoid reheating the meringue in a microwave to prevent weeping.

How to Serve

A slice of pie is shown on a white plate with a detailed, swirled pattern. The pie has three layers: a thick, light brown crust at the bottom with a slightly crumbly texture; a dense, golden-brown filling in the middle; and a thick, fluffy topping of toasted white meringue with golden brown spots showing where it has been browned. A piece of the pie with some topping is on a fork resting on the plate, with a woman's hand holding the fork. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, you can prepare the pie and bake it in advance. Add the marshmallow topping just before serving for the best texture and flavor.

What can I use if I don’t have bourbon?

You can substitute bourbon with vanilla extract or simply omit it. The pie will still be delicious without the alcohol.