Grandma’s Bourbon & Sweet Potato Pie

Sweet Potato Pie

Experience the profound taste and history of Sweet Potato Pie—a beloved symbol of African American culinary tradition and resilience. My recipe transforms humble sweet potatoes into a comforting masterpiece, blending both brown and granulated sugars for depth and warmth. Spiced with cinnamon, nutmeg, and a splash of Kentucky bourbon, this pie tells a story far beyond its delicious flavours. Baked in a homemade lard pastry crust, it pays homage to resourceful generations who crafted beauty from simplicity.

This pie invites you to taste a legacy that spans centuries, tracing roots from African culinary traditions to kitchens across the American South. Whether gracing your holiday table or serving as a sweet reminder of resilience and creativity, each bite carries a blend of history, love, and celebration. Join us in making and honoring this special recipe—it’s more than a dessert; it’s a tribute to the strength and spirit of a people.

Watch my step-by-step video for this recipe on YouTube.

Learn how to make this Sweet Potato Pie flavored with Bourbon by watching my YouTube tutorial.

Sweet Potato Pie with Bourbon & Lard-Based Pastry

Pastry (Lard-Based Bottom Crust Only)

1 ¼ cups (150g) all-purpose flour

½ tsp (2.5g) salt

½ cup (113g) lard, chilled and cubed

3-4 Tbs (45-60ml) cold water

Sweet Potato Filling

1 ½ pounds (680g) sweet potatoes, peeled, roasted, and mashed (approximately 2 cups/450g mashed)

½ cup (100g) granulated sugar

½ cup (100g) brown sugar, packed

2 large eggs

½ cup (120ml) evaporated milk

2 ounces (60ml) bourbon

½ tsp (1g) ground cinnamon

¼ tsp (0.5g) ground nutmeg or freshly grated, if possible

¼ tsp (1g) salt

3-4 Tbs (45-60g) very soft or melted unsalted butter

1 tsp (5ml) vanilla extract

Instructions

Make the Pastry

1. In a large chilled bowl, whisk together the flour and salt.

2. Cut in the chilled lard using a pastry cutter or your hands until the mixture resembles coarse crumbs.

3. Add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork.

4. Shape the dough into a disk, wrap it in wet parchment or a damp tea towel, and chill for at least 30 minutes.

5. Roll out the dough on a lightly floured surface to fit your pie tin. Carefully place the rolled dough into the tin, trimming any excess and crimping the edges as desired.

6. Chill the pastry-lined tin while preparing the filling.

Prepare the Filling

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar.

3. Add the eggs, evaporated milk, bourbon, cinnamon, nutmeg, salt, melted butter, and vanilla extract. Mix until smooth and well combined.

Assemble and Bake

1. Pour the filling into the chilled, pastry-lined pie tin, smoothing the top with a spatula, if needed.

2. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the centre comes out mostly clean. The centre should jiggle slightly.

3. Allow the pie to cool completely before serving. Refrigerate remaining pie.

Enjoy this pie as a deeply flavourful symbol of tradition, resilience, and family history, with a touch of Kentucky bourbon tying it all together!