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Mini Bourbon Sweet Potato Pies

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Down here in the south, nothing says the holiday season quite like sweet potato pie! In fact, it’s my go-to in place of pumpkin pie at Thanksgiving and Christmas. And these mini sweet potato pies are just perfect for a quick hand held dessert at a holiday party or Thanksgiving feast. The slight kick of bourbon cooks out of the pies, so no worries about underage pie eaters, and the bourbon whipped cream can easily be made without for the littles.

Sweet Potato Pie vs. Pumpkin

The debate between sweet potato pie and pumpkin pie is intense in our household. The oldest boy gardener here asks each year for pumpkin pie each year at Thanksgiving, and for the past four years, I’ve been making sweet potato pie and just calling it pumpkin. Please don’t tell him.

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I honestly prefer the taste of sweet potatoes to pumpkin because of the richness of flavor. Pumpkin from the can or even my homemade Instant Pot pumpkin puree lacks the depth of flavor in an oven-roasted sweet potato, which is what I use for sweet potato pie. So, while the flavor profiles of both pumpkin and sweet potato pies are similar, including the spices, I’m going to go for the roasted taste of those delicious sweet potatoes!

Mini Sweet Potato Pie Ingredients

You’ll definitely want to add these Mini Bourbon Sweet Potato Pies to your table or finger food spread for the holiday season. The crusts and filling can easily be made ahead of time, and though I made my pie crusts from scratch, there’s certainly no judgement if you pick up one of those rolled crusts instead. They’re super convenient!

Bourbon Whipped Cream

  • 1 cup heavy cream
  • 2 Tbsp Bourbon (leave out if making for the kiddos)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Bourbon Sweet Potato Pies

  1. Begin by preheating oven to 375 degrees. In a large bowl, whisk sugar, eggs, sweet potatoes, salt, and pumpkin pie spice until combined.

2. Add in the evaporated milk, bourbon, and vanilla and stir until combined. Set aside. (Try making your own vanilla extract… so easy!)

3. Prepare the mini pie crusts by rolling out your pie dough, homemade or prepared, on a lightly floured mat. Be sure to get the dough fairly thin, to make it go further. Using a 2.25 inch biscuit cutter, cut discs out of dough and place them in a mini muffin pan. Gather dough scraps and roll them out again (and perhaps again!) to get all you can from your dough.

4. Once crusts are in place, begin filling each one just beneath the edge of each crust. The filling will rise slightly in the center, but should not spread over. (I like to use a scoop like this to add in just the right amount.)

5. Bake mini sweet potato pies for 22-25 minutes or until filling is set.

6. Allow pies to cool in pan for 10-15 minutes, then remove to a cooling rack to cool completely.

7. While pies are cooling, whip up the bourbon whipped cream. To do this combine whipping cream, bourbon, sugar, and vanilla in a large bowl (or in the bowl of a stand mixer). Using a hand mixer (or stand mixer), whip until stiff peaks form. Keep whipped cream refrigerated until ready to use.

8. To top pies, add a star or large decorative tip to a pastry bag and filled with cold whipped cream. Begin piping a small amount of whipped cream on each pie.

9. To finish, dust the top of each pie with a pinch of nutmeg and serve! These little pies are sure to be the star of your next holiday party!

What to do with leftover pie filling

Chances are, you’ll have some pie filling left over. I like to bake my leftover filling in a pie pan, no crust, for those guests who may be gluten free. The filling will set and can still be topped with the whipped cream. This is a fantastic way to use up the filling and to not exclude guests with a gluten food restriction.

Another option would be to save it for a few days and bake another pie! Why not? This extra pie can actually be frozen, so you have it on hand when you need it. The Kitchn has complete instructions on how to freeze a sweet potato pie.

Bourbon Sweet Potato Pie FAQ’s

  • Can this pie be made with pumpkin? Absolutely. No judgement from me, either. 🙂
  • How long can the pies be stored in the fridge? These pies can be stored in the fridge for 4-6 days. The longer the pies sit, the soggier they could get on the bottoms.
  • What’s the best way to store whipped cream? I have found that whipped cream stores best in a glass container, like a mason jar. Something about storing in glass keeps the cream firmer, longer.

More Fall and Holiday Recipes

The Best Thanksgiving Side Dishes

Pumpkin Scones with Sweet Cinnamon Glaze

Pumpkin Spice Oatmeal Cream Pies

Pumpkin Chocolate Chip Muffins

I’d love to know if you try this recipe, or if you’re just a fan of sweet potato pie, like me! Drop a comment below and let me know!

Yield: 48 mini pies

Mini Bourbon Sweet Potato Pies

mini bourbon sweet potato pies topped with whipped cream and a dusting of nutmeg

These delicious mini bourbon sweet potato pies are sure to be the star of your holiday desserts and party food! Easy to make ahead, these sweet little pies use roasted sweet potatoes and are topped with fresh whipped cream!

Prep Time 25 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 1/2 cups roasted sweet potatoes, pureed
  • 2/3 cup dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 tsp mineral salt (or whatever salt you have on hand)
  • 2 eggs
  • 1 can evaporated milk
  • 2 Tablespoons bourbon
  • 1 tsp vanilla extract
  • 2 pie crusts (from scratch or rolled pre-made)
  • Nutmeg for dusting
  • Whipped Cream
  • 1 cup heavy cream
  • 2 Tbsp Bourbon (leave out if making for the kiddos)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

    1. Begin by preheating oven to 375 degrees. In a large bowl, whisk sugar, eggs, sweet potatoes, salt, and pumpkin pie spice until combined.
    2. Add in the evaporated milk, bourbon, and vanilla and stir until combined. Set aside.
    3. Prepare the mini pie crusts by rolling out your pie dough, homemade or prepared, on a lightly floured mat. Be sure to get the dough fairly thin, to make it go further. Using a 2.25 inch biscuit cutter, cut discs out of dough and place them in a mini muffin pan. Gather dough scraps and roll them out again (and perhaps again!) to get all you can from your dough.
    4. Once crusts are in place, begin filling each one just beneath the edge of each crust. The filling will rise slightly in the center, but should not spread over.
    5. Bake mini sweet potato pies for 22-25 minutes or until filling is set.
    6. Allow pies to cool in pan for 10-15 minutes, then remove to a cooling rack to cool completely.
    7. While pies are cooling, whip up the bourbon whipped cream. To do this combine whipping cream, bourbon, sugar, and vanilla in a large bowl (or in the bowl of a stand mixer). Using a hand mixer (or stand mixer), whip until stiff peaks form. Keep whipped cream refrigerated until ready to use.
    8. To top pies, add a star or large decorative tip to a pastry bag and filled with cold whipped cream. Begin piping a small amount of whipped cream on each pie.
    9. To finish, dust the top of each pie with a pinch of nutmeg and serve! These little pies are sure to be the star of your next holiday party!

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 149mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 3g
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