While I do love a good pumpkin spice latte, I’ve never really gotten on board with loving pumpkin pie (though I’ll admit, The Chopping Block’s is delicious!). Truthfully, I’ve never roasted my own pumpkin, so maybe that’s my issue. My orange starch of choice is the sweet potato.
I love all things sweet potato, especially this time of year. They’re so versatile – sweet or savory, the options abound. Some of my latest sweet potato adventures include spicy honey glazed sweet potatoes (equal parts honey and harissa - yum!), sweet potato gnocchi, and my favorite of them all – bourbon spiked sweet potato pie! It’s dense, rich, super simple to make, and is sure to be a hit on your holiday table.
Bourbon Spiked Sweet Potato Pie
1 Pie Crust (Our Owner/Chef Shelley Young's video is a must-watch!)
2 large sweet potatoes
4 tablespoons butter, melted
1 tsp vanilla bean paste
3 eggs + 1 egg yolk
¾ cup cream
1/3 cup maple syrup (I used bourbon barrel aged to go with the bourbon theme)
¼ cup brown sugar
¼ tsp salt
¼ tsp nutmeg
¼ cup Bull Run Bourbon
¼ tsp cinnamon
1/8 tsp clove
1/8 tsp black pepper
- Preheat the oven to 375 degrees. Roll out your dough to fit a 9-inch pan, line with foil, and fill with pie weights. Bake for 20 minutes until light brown. Let cool. This helps ensure the crust bakes all the way through!
- Prick the sweet potatoes with a fork (this helps let the steam out) and roast for an hour, turning them halfway through for even cooking.
- Let the potatoes cool enough to handle and peel them. The skin should slip right off.
- Use a VitaMix blender (it’s on my wishlist!) or a food mill to get 2 cups of smooth sweet potato puree.
- Mix the remaining ingredients into the sweet potato puree until combined and smooth.
- Fill your pre-baked pie shell.
- Bake for 45-50 minutes until the filling is just set – the center will still move slightly.
- While the pie cools, I like to whip some heavy cream with bourbon, maple syrup, and vanilla bean paste to taste, because, well, why not?
The pie can be served once it’s room temperature (truthfully I like it a little warm) with as much whipped cream as your heart desires and can even be made a day ahead if oven space is at a premium during the holidays.
Or, you can leave the hard work to us and place an order for one of our famous Apple Pies! For $55, not only do you get the most delicious apple pie I’ve ever had (sorry Mom!) but you also get a Lodge cast iron skillet and pick ups are available at both locations on Tuesday, November 21st or Wednesday, November 22nd.
If pumpkin is your thing, we offer that as well for $20 in an disposable pie tin. Place your order online now.
Now that I’ve convinced you that pie is in your future, you’re in luck… bakeware at The Chopping Block is 20% off this month so it’s a perfect time to get that Emile Henry pie dish you’ve been eyeing!
We also have tons of fun baking classes this winter including: