Skip to content
Celebrate with free shipping on all orders! Use code JULY4TH at checkout
Celebrate with free shipping on all orders! Use code JULY4TH at checkout

Test Kitchen Approved

Bourbon Sweet Potato Pie

Recipe By Mike Johnston, Savory Spice Co-founder

Prep Time

15 Minutes

Cooking Time

2 Hours

Recipe By Mike Johnston, Savory Spice Co-founder

A southern dessert classic is spiked with bourbon and molasses for our take on sweet potato pie. We also add a caramelized layer of sugar & honey powder between the filling and the bottom of the pie crust, adding unique flavor and texture to each bite.

Serving Suggestions

Serve as a side with your favorite BBQ plate or make it in place of the traditional pumpkin pie for a holiday dessert.


3 large sweet potatoes, peeled and cut into 2-inch pieces

¼ cups (½ stick) cold butter, grated through ¼-inch opening

3 eggs, beaten

¼ cups bourbon

½ cups unsulphured molasses

¼ cups honey

½ cups granulated sugar

¼ tsp. Kosher Salt

½ cups half and half

1 unbaked pie crust

For caramelized sugar layer (optional):*

½ cups granulated sugar

Savory Spice ingredients in this recipe


Preheat oven to 425 degrees. Place sweet potatoes in a large pot of boiling water and cook until tender, 15 to 20 min. Drain sweet potatoes, transfer to a large mixing bowl, and mash until smooth; you should end up with 2 to 2 1/2 cups mashed sweet potatoes. Grate butter into the mashed potatoes while potatoes are still hot; stir until fully incorporated. In a separate bowl, mix together remaining ingredients (except pie crust and optional sugar layer). Pour mixture into mashed potatoes and mix until smooth. Line a pie pan with pie crust.

For optional caramelized sugar layer: Pass sugar and honey powder through a sieve and mix together. Sprinkle the mixture across the pie crust so it covers the entire bottom with a layer of sugar.

Pour the mashed sweet potato filling into the pie crust. Bake for 15 min. Reduce oven temp to 350 degrees and bake until set, 35 to 40 min. Remove from oven and let cool for 1 to 2 hours before slicing and serving. Will keep overnight at room temperature covered in plastic wrap.