Well, here it is… The Bourbon & Bacon Sweet Potato Pie. Dun dun dun…
As I posted on Tuesday, I made this pie a few weeks ago. It was quite possibly the most ridiculous thing that’s ever come out of my kitchen! The pie starts off with a flaky crust, made with butter and rendered bacon fat. A little bit of bourbon and smoked salt is added to the crust to enhance the flavor of the bacon. The filling is a relatively “basic” sweet potato filling, infused with a good serving of bourbon and a little bit of bacon fat. And, to top it all off (because it can’t get more ridiculous), it’s covered in candied pecans and crumbled bacon.
I brought the Bourbon & Bacon Sweet Potato Pie to a birthday potluck for a good friend of mine. She loves bacon, sweet potatoes, and whiskey, so it seemed like the perfect opportunity to debut this pie! The verdict was that it was super-rich and super-tasty and definitely not for the faint of heart… It didn’t exactly turn out to be a dessert pie, unless savory desserts are your thing. The boyfriend has already suggested that I make the pie as a side-dish for Thanksgiving dinner, and I think that’s a great idea! 😀
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Bourbon & Bacon Sweet Potato Pie
Yield: 8-12 servings
For the bourbon & bacon-infused sweet potato filling, you are going to need:
- 1 15-ounce can (2 cups) sweet potato puree (2-3 medium sweet potatoes)
- 2/3 cup dark brown sugar, packed
- 3/4 cup heavy cream
- 2 tablespoons bacon fat, melted
- 1/4 cup bourbon
- 1 teaspoon vanilla extract, bourbon preferred
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 teaspoon smoked salt
- 2 eggs
For the candied pecan & bacon topping, you are going to need:
- 2 tablespoons butter
- 2 tablespoons dark brown sugar, packed
- 1/2 teaspoon vanilla extra, bourbon preferred
- Pinch smoked salt
- 1 cup pecans, roughly chopped
- 1/4 cup crumbled bacon
You are also going to need:
- 1 9-inch Bacon Pie Crust, blind baked and cooled
- Large skillet
- Wooden spoon
First, preheat your oven to 350* F.
Note: If using fresh sweet potatoes, pierce the sweet potatoes with a fork and place them on a foil-lined baking sheet. Bake the potatoes in the 425* F oven for about 1 hour, turning them over halfway through the baking time. Cool and peel the sweet potatoes, and mash until smooth.
In a stand mixer fitted with a paddle attachment, or in a large bowl, mix all the ingredients for the filling. Whisk the ingredients until well combined and smooth. Be sure to whisk the batter until just combined. If over mixed, the filling will contain too much air and can result in a pie with puffed edges and a cracked center.
Pour the filling into your blink baked bacon pie shell. Bake the pie in your preheated oven for 45-50 minutes, until the filling is just barely set. The center of the pie filling should wobble slightly when the rim of the pie plate is nudged.
Transfer the pie to a wire rack to cool.
Heat the butter in your skillet over medium heat, until melted. Stir in the brown sugar, vanilla, and salt, stirring until the mixture begins to bubble.
Stir in the pecans, and cook until the nuts are toasted and have absorbed most of the butter mixture. Remove the pecans from the heat, and gently stir in the crumbled bacon.
Spoon the pecan and bacon mixture over the pie, and press gently to adhere to the filling.
Let the pie stand for at least 20 minutes to cool.