There’s something timeless and comforting about a slice of sweet potato pie—but what happens when you add a splash of bourbon and a touch of backstory? You get a dessert that’s rich in flavor and personality. Inspired by the famed Four & Twenty Blackbirds bakery in Brooklyn, this bourbon sweet potato pie elevates the Southern classic with bold depth and a velvety texture. And yes, it all began with a comical kitchen mishap.
🧁 The Backstory
Picture this: I’m in the kitchen, eager to surprise my partner Karen with a homemade sweet potato pie. I had prepped the sweet potatoes the day before and was feeling smugly ahead of schedule. I rolled out my butter-layered crust, blended the spices just right, and popped the pie into the oven—only to realize, in a moment of horror, that I’d forgotten the main ingredient.
Cue the panic. Cue the profanity.
But sometimes, mistakes lead to magic. The corrected pie? A warm, spiced triumph with a touch of bourbon that wowed Karen and turned disaster into tradition.
🛒 Ingredients
For the Pie Crust:
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2½ cups all-purpose flour
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1 tsp salt
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1 tbsp sugar
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1 cup unsalted butter, chilled and cubed
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½ cup ice water
For the Filling:
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2 cups cooked sweet potatoes, mashed
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1 cup brown sugar
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½ cup heavy cream
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½ cup bourbon
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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¼ tsp salt
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3 large eggs
For Bourbon Whipped Cream:
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1 cup heavy cream
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2 tbsp bourbon
👩🍳 Instructions
1. Prepare the Pie Crust
In a large bowl, combine flour, salt, and sugar. Cut in the cold butter using a pastry cutter (or your fingers) until the mixture resembles coarse crumbs. Gradually mix in the ice water until a dough forms. Divide in half, form into disks, wrap in plastic wrap, and chill for at least 1 hour.
2. Preheat the Oven
Preheat oven to 375°F (190°C).
3. Roll & Par-Bake the Crust
Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Gently press into the plate and trim the edges. Prick the bottom with a fork.
Line with parchment and fill with pie weights or beans. Bake for 15 minutes, remove weights, and bake another 10 minutes until lightly golden. Let cool.
4. Make the Filling
In a large bowl, whisk together:
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Mashed sweet potatoes
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Brown sugar, heavy cream, bourbon, vanilla, spices, salt, and eggs
Mix until smooth and fully combined.
5. Assemble & Bake
Pour the filling into your cooled pie crust. Bake for 45–50 minutes, or until the filling is set and just slightly puffed. Let cool completely on a wire rack.
6. Make Bourbon Whipped Cream
Beat heavy cream until soft peaks form, then add bourbon and beat until stiff peaks form. Chill until ready to serve.
7. Serve & Enjoy!
Slice and serve with a generous dollop of bourbon whipped cream. For a decadent twist, drizzle with a little warm bourbon caramel sauce.
📊 Nutritional Information (Per Slice)
Yields: 8 slices
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Calories: 350
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Total Fat: 20g
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Saturated Fat: 10g
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Cholesterol: 80mg
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Sodium: 210mg
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Carbohydrates: 38g
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Fiber: 2g
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Sugars: 18g
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Protein: 4g
🟣 Weight Watchers Points: ~10 points per slice
(Using low-fat cream and less sugar can reduce the points if needed.)
