Bourbon Sweet Potato Pie with Marshmallow Meringue

I made this sweet potato pie recipe last Thanksgiving morning at 9 AM in my pajamas because I realized I had completely forgotten to plan dessert, and facing my mother-in-law empty-handed felt genuinely terrifying. I found a bag of sweet potatoes and a dusty bottle of Jim Beam above my fridge, then turned both into a bourbon sweet potato pie with a fluffy marshmallow topping.

The filling tastes warm and spiced, the crust stays crisp, and the meringue hides every uneven edge I created while rushing. You can prepare the crust and filling ahead, then add the topping after the pie cools. Here is exactly how I do it.

Why You’ll Love This Recipe

• Forgiving topping: Marshmallow meringue covers cracks and uneven crust edges like delicious sugary spackle.
• Boozy but balanced: Bourbon adds warmth without overpowering the sweet potato filling.
• Make-ahead friendly: You can prepare the crust and filling a day early.
• Texture contrast: Crisp crust, dense filling, and fluffy topping keep every bite interesting.
• Southern flavor: Fresh sweet potatoes create the deep flavor of southern sweet potato pie.

Tools You’ll Need

Nothing fancy, I promise.

• Kitchen torch: A torch creates golden peaks on the meringue.
• Electric mixer: An electric mixer makes the filling smooth and whips the egg whites into stiff peaks.
• 9-inch pie dish: Glass or ceramic works well.
• Double boiler: A heatproof bowl over simmering water dissolves the sugar safely into the egg whites.
• Wire rack: A wire rack lets the pie cool evenly before you add the topping.

Ingredients

For the Crust

• 1 unbaked pie crust – Store-bought is fine if you are tired, I will not judge you.
• 1 large egg + 1 Tablespoon milk – For the egg wash, which makes the crust look like you know what you are doing.

For the Filling

• 1.5 lbs sweet potatoes – About 2 medium/large ones. Don’t use canned, trust me on this one if you want a true southern style sweet potato pie from scratch.
• 6 Tablespoons unsalted butter – Make sure it is super soft, otherwise it will just clump awkwardly in the potatoes.
• 2/3 cup brown sugar – Dark brown preferred for that deep molasses flavor.
• 1/2 cup heavy cream – This is not the time to substitute skim milk.
• 1/4 cup bourbon – Use something cheap like Jim Beam; save the good stuff for your glass.
• 1 large egg + 2 large egg yolks – Save the two leftover whites for the topping!
• 1 Tablespoon all-purpose flour – Just a little to help it set up.
• 1 teaspoon pure vanilla extract – The real stuff if you have it.
• 1 teaspoon ground cinnamon – Because it’s a fall pie.
• 1/2 teaspoon ground nutmeg – Fresh grated if you’re fancy.
• 1/2 teaspoon ground ginger – Adds a nice little kick.
• 1/4 teaspoon ground cloves – Do not accidentally use a tablespoon, it will taste like a candle.
• 1/8 teaspoon salt – To balance the sugar.

For the Marshmallow Meringue

• 2 large egg whites – The ones you saved from the filling.
• 1/2 cup granulated sugar – Standard white sugar.
• 1/4 teaspoon cream of tartar – This is a non-negotiable acid that stabilizes the egg whites (read up on cream of tartar if you’re curious why).
• 1/2 teaspoon pure vanilla extract – For that classic marshmallow flavor.

How To Make Bourbon Sweet Potato Pie

Do not let the meringue step intimidate you; if I can do it without setting my kitchen on fire, you can too.

1. Prep the dough: Get your pie crust situated in the 9-inch dish and chill it. If your crimped edges look like a toddler did them, just remember the topping will distract everyone anyway.
2. Boil the potatoes: Cover the sweet potatoes with water and boil for 45-50 minutes until super soft. If you try to mash undercooked potatoes, you will get a sad, lumpy pie.
3. Make the filling: Peel the cooked potatoes, chunk them up, and beat them with an electric mixer until smooth. Add the super-soft butter, sugar, cream, bourbon, eggs, flour, and spices, then blend until combined. If you splash bourbon on the counter, just wipe it up and pretend it didn’t happen.
4. Bake the pie: Pour the filling into the chilled crust and bake at 350°F (177°C) for 55-60 minutes. The center should be slightly jiggly. If the crust edges brown too fast, slap some foil over them and carry on.
5. Cool completely: Let the pie cool on a wire rack for at least 2 hours. Do not rush this, or your meringue will slide right off the hot filling like a tiny sugary avalanche.
6. Make the meringue: Whisk the egg whites, sugar, and cream of tartar over a double boiler until it hits 160°F and the sugar dissolves. Remove from heat, add vanilla, and beat on high for 5 minutes until stiff glossy peaks form. If your arm gets tired holding the hand mixer, switch hands.
7. Top and toast: Spread the marshmallow cream over the cooled pie. Hit it with a kitchen torch if you have one, or just serve it as a fluffy marshmallow meringue pie.

Make It Yours

You can use bourbon for a deeper, warmer filling or leave it out for a classic family-friendly pie. You can add pecans to the crust for extra crunch. You can also add a little orange zest to brighten the sweet potato mixture.

This bourbon sweet potato pie with marshmallow meringue makes a dramatic Thanksgiving centerpiece. The topping adds sweetness and hides any cracks that appear during baking.

Perfect Pairings

This pie goes perfectly with a strong cup of black coffee.

• A cold glass of milk, obviously.
• Stretchy sweatpants on a chilly Thursday evening.
• A chaotic holiday dinner where you need a crowd-pleasing dessert.
• A small pour of the leftover bourbon you did not use in the filling.

Bourbon Sweet Potato Pie

This sweet potato pie recipe combines fresh sweet potatoes, brown sugar, warm spices, bourbon, and fluffy marshmallow meringue in one unforgettable Thanksgiving dessert. The bourbon sweet potato pie filling brings warmth, while the topping turns the finished dessert into a marshmallow meringue pie that hides every imperfect crust edge. You can serve this southern style sweet potato pie from scratch at a holiday dinner or prepare the components ahead for the best sweet potato pie recipe Thanksgiving guests will remember.

Print Recipe Pin Recipe

Prep Time 3 hours hrs 30 minutes mins

Cook Time 1 hour hr

Total Time 7 hours hrs

Servings: 1 servings

Course: Dessert

Cuisine: Southern

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream

Filling

• 1.5 lbs sweet potatoes (2 medium/large)
• 6 Tablespoons (85g) unsalted butter super soft (see note)
• 2/3 cup (135g) packed light or dark brown sugar (I recommend dark)
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) bourbon*
• 1 large egg + 2 large egg yolks* (see note)
• 1 Tablespoon (8g) all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt

Marshmallow Meringue

• 2 large egg whites
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract

Equipment

• Kitchen torch
• Electric mixer
• 9-inch pie dish
• Double boiler
• Wire rack

Method

 

1. I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
2. Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
3. On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
4. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie.
5. Crimp the edges with a fork or use your fingers to flute the edges. (Review my how to crimp and flute pie crust tutorial if you need extra help with this step.) Brush edges with egg wash.
6. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling this helps prevent the crust from shrinking.
7. Preheat oven to 350°F (177°C).
8. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
9. Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
10. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
11. Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
12. Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
13. Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture’s temperature taken with an instant read thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat.
14. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form. You can read more about and watch me make this in my separate marshmallow meringue frosting post.
15. Spread marshmallow cream on top of cooled pie. Serve immediately or store at room temperature or in the refrigerator uncovered up to 8 hours before serving. If desired, toast the marshmallow topping with a kitchen torch just before serving. If you want to use the oven to toast instead, see detailed recipe Note.
16. Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.

Recipe Notes

Make Ahead & Freezing:
Make the pie 1 day ahead without the meringue, cover tightly, and store at room temperature. Add the meringue a few hours before serving. Refrigerate pie dough for up to 5 days or freeze for up to 3 months. Boiled, mashed sweet potatoes can be prepared up to 2 days ahead and brought to room temperature before using. Freeze baked pie or prepared filling for up to 3 months. Thaw overnight in the refrigerator and bring the pie to room temperature before serving.

Crust:
The pie crust recipe makes 2 crusts, but you only need 1. Freeze the extra crust for another use. For a nuttier flavor, you can use half whole wheat and half all-purpose flour.

Butter:
Use very soft butter so it blends easily into the filling. Cut it into pieces and microwave for 15–20 seconds if needed.

Bourbon:
Use any bourbon you enjoy. If you prefer a non-alcoholic version, use a brown sugar sweet potato pie recipe instead.

Eggs:
You need 4 large eggs total: 1 whole egg plus 2 yolks for the filling, 2 whites for the meringue, and 1 egg for the crust wash.

Toasting the Meringue:
If you don’t have a kitchen torch, bake the meringue at 450°F (232°C) for 2–3 minutes, watching closely. A broiler can also work, but protect the crust with foil to prevent burning.