Thanksgiving Series, Episode 5: Maple Bourbon Sweet Potato Pie w/ Spiced Cider Meringue
Thanksgiving Series, Episode 5: Maple Bourbon Sweet Potato Pie with Spiced Cider Meringue. This recipe pie is quite the standout dessert that blends the comforting flavors of Thanksgiving with a playful twist. Rich, velvety sweet potato filling is elevated with a hint of maple syrup and a splash of bourbon, while the spiced cider meringue adds a light, fragrant finish. Perfect for your holiday table, this pie offers a delicious balance of warmth, sweetness, and a touch of festive flair. Let’s get cookin’!
Finished, decorated pie!
HOMEMADE PIE CRUST **recipe from Love and Lemons
2 and 2/3 cup all-purpose flour, spooned and leveled
3/4 tsp kosher salt
20 tbsp cold, unsalted butter, 2 and 1/2 sticks cut into 4 inch pats
6 tbsp ice water
1-2 tbsp cold apple cider vinegar
*Can make this up to 3 days in advance!
SWEET POTATO BOURBON MAPLE PIE **adapted from Ambitious Kitchen recipe
1 and 3/4 cup mashed sweet potatoes (fresh is best!), from 2-3 medium-sized sweet potatoes
1/2 cup pure maple syrup
1/4 cup dairy free milk of choice
3 eggs
2-3 tbsp bourbon
2 tsp vanilla extract or vanilla bean paste
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp kosher salt
*Edible flowers and Maldon flakey salt for serving/garnishing at the end (optional)
SPICED CIDER MERINGUE **adapted from Buttermilk by Sam recipe
4 large egg whites
1 cup (200g) granulated sugar
1/2 cup (120g) fresh apple cider
1/4 tsp cream of tartare
2 tsp ground cinnamon
1/4 tsp kosher salt
2 tsp vanilla extract or vanilla bean paste
Pie pre-meringue
Instructions
Prepare pie crust: Make pie crust as directed on this website. Feel free to use your favorite, or a store bought crust. Blind bake pie crust for 10 minutes, this isn’t necessary but I do recommend. To blind bake your pie crust (which means baking it a little bit before the filling goes in), simply place parchment paper over pie crust and fill with dried beans/rice or dried rice and bake for 10-15 minutes. Remove parchment paper with dried beans/rice or pie weights and bake crust for 5 more minutes. Once done baking, set pie crust aside.
Preheat oven to 350 F.
Bake the sweet potatoes: Line a small baking pan with parchment paper. Use a fork to poke holes in your sweet potatoes, then place on the baking sheet and bake for 1-1.5 hours or until sweet potatoes are fork tender. Set sweet potatoes aside until cool enough to handle. Keep heat in the oven. Note: If you’d like, you can also do this step ahead of time and store your sweet potatoes in the fridge for a few days until you are ready to make the filling.
Make the filling: add the mashed sweet potato (make sure to measure out and remove the skin!), pure maple syrup, almond milk to the bowl of an electric mixer, or alternatively to a blender or food processor. Blend the ingredients together on high until well combined and no large lumps of sweet potato remain. Transfer mixture to a large bowl. Whisk in the eggs, bourbon, vanilla, cinnamon, nutmeg, allspice and salt until well combined and smooth. Pour into the prepared pie crust.
Bake for 45-60 minutes until filling is no longer jiggly in the middle. Check the pie every 20 minutes or so to ensure the crust isn't burning. If it is getting too golden brown, cover pie edges with foil or a pie shield. Allow the pie to cool for at least an hour or two before serving.
Make the meringue: In a small saucepan, begin cooking the sugar and cider on medium high. Clip a candy thermometer to the pot. When the sugar reaches 250, remove it from heat and pour into heatproof container (like a mason jar).
Meanwhile, begin whipping the egg whites in a stand mixer with a whisk attachment. When egg whites are starting to form soft peaks, pour in the sugar mixture while the mixer whips.
Add cinnamon, salt, and vanilla and continue whipping until you have stiff peaks (ie. when you lift the whisk, the meringue should hold its shape!).
Immediately spread (or pile!) onto the cooled pie. Place in the fridge to just set if not serving immediately. Toast with a kitchen torch right before serving and add edible flowers if desired. Pie should be stored in the fridge. Enjoy!
Spiced cider meringue
