Originally from Seattle, shopper success specialist Rachael has brought her family’s legacy recipe down with her to Birmingham. Soaked in bourbon, the sweet potato pie is a tribute to her family distillery in Ireland and her mom who moved to the states when she was only 10 years old. With a kick of bourbon adding a smooth, oaky finish, this dish reminds Rachael of her family’s roots and is the reason why they all gather around each year.
Rachael’s Bourbon Soaked Sweet Potato Pie
- 2 medium sweet potatoes, peeled and diced
- 3 tbsp bourbon
- 1 cup water
- 1/3 cup butter, softened
- 1/2 cup sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 premade pie crust
In a large pot, bring water to a boil and add sweet potatoes. Let cook for 13-15 minutes, until tender.
Drain water from pot and mash potatoes with a fork, then allow to cool.
In a small bowl, cream together butter and sugar with hand mixer, then mix in bourbon, eggs, milk, vanilla, cinnamon, nutmeg, salt and 2 cups of the sweet potatoes.
Line a pie tin with pie crust then pour in sweet potato pie filling.
Bake pie at 425ºF for 15 minutes, then reduce heat to 350ºF and bake for additional 35-40 minutes.
Refrigerate before serving, then enjoy responsibly!
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