Low Country Sweet Potato Pie With White Chocolate and Bourbon Sauce

Yields: 8 servings



1 ½ lbs sweet potatoes, baked

1 ¼ cup plus 3 tablespoons light brown sugar, divided

1 egg

¼ cup milk

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon pure vanilla extract

1 cup white chocolate chips or chunks

1 – 10 inch deep-dish pie crust

Bourbon Sauce

2 sticks butter, cut into small pieces

1 cup plus 2 tablespoons brown sugar

½ cup heavy cream

¼ cup bourbon

Whipped cream to garnish


Preheat oven to 350 degrees F

Cool, peel and mash sweet potatoes. Measure 2 ½ cups potatoes into a mixing bowl. Add 1 ¼ cups brown sugar and mix until smooth. Blend in egg. Add milk, cinnamon, nutmeg, and vanilla. Mix well. Fold in chocolate chips or chunks. Pour filling into crust. Sprinkle remaining 3 tablespoons of brown sugar over the filling. Place pie on a baking sheet on the bottom rack of the oven. Bake for 20 minutes. Move baking sheet with pie to the middle rack and continue baking for 30-40 minutes or until crust is golden and filling is slightly puffed. Remove from oven and cool.

To make sauce: Melt butter in a saucepan over medium heat. Add sugar and stir until completely dissolved. Slowly whisk in cream and then the bourbon. Use immediately or store for up to one week in the refrigerator. To serve, place 2-3 tablespoons of Bourbon Sauce on an individual plate. Top with slice of pie and add a dollop of fresh whipping cream.

Source: Athens Academy Parent Service Organization – Under the Magnolias – 1999