Bourbon Pecan Sweet Potato Pie Recipe: Georgia

This decadent Bourbon Pecan Sweet Potato Pie Recipe unites two iconic Georgia autumn harvests in one flaky all-butter crust. Oven-roasted Covington sweet potatoes are whipped with browned butter, small-batch Kentucky bourbon, and warm nutmeg, then crowned with a caramelized middle-Georgia Elliot pecan praline topping.

Regional Autumn Culinary Heritage

Across Atlanta and the red-clay farms of the Georgia Piedmont, November is defined by cured garnet sweet potatoes and the freshly shaken harvest of paper-shell Georgia pecans from orchards spanning Macon to Albany. For generations, Southern bakers have debated between velvety spiced sweet potato pie and crunchy dark-karo pecan pie on the autumn dining table.

This signature Atlanta Life recipe resolves the debate by layering both traditions into a single showstopping dessert. Roasting whole sweet potatoes in their jackets rather than boiling them concentrates their natural sugars and eliminates excess moisture, creating a custard as smooth as silk that supports a crisp, bourbon-scented brown sugar pecan crown sourced from local growers at the Freedom Farmers Market.

Recipe Specifications & Timing

Ingredients

• 1 (9-inch) unbaked all-butter flaky pie crust, chilled in a ceramic or glass pie plate
• 1 1/2 pounds Georgia Covington or Garnet sweet potatoes (about 2 large), scrubbed whole
• 4 tablespoons unsalted butter, browned and cooled slightly
• 1/2 cup packed dark muscovado or dark brown sugar
• 1/3 cup heavy whipping cream
• 2 large pasture-raised eggs plus 1 egg yolk, room temperature
• 2 tablespoons small-batch bourbon
• 1 teaspoon pure vanilla bean paste
• 1 teaspoon ground Ceylon cinnamon
• 1/2 teaspoon freshly grated nutmeg and 1/4 teaspoon ground ginger
• 1 1/4 cups Georgia pecan halves (for the praline topping)
• 1/3 cup dark brown sugar, 3 tablespoons melted butter, and 2 tablespoons pure cane syrup (for topping)
• 1/2 teaspoon flaky sea salt

Instructions

1. Roast the Whole Sweet Potatoes: Preheat oven to 400 degrees Fahrenheit. Pierce the whole sweet potatoes several times with a fork, place on a parchment-lined baking sheet, and roast for 45 to 50 minutes until completely soft and caramelizing at the punctures. Cool slightly, peel away skins, and puree 1 1/2 cups of flesh in a food processor until satin-smooth.
2. Whip the Brown-Butter Bourbon Custard: Reduce oven temperature to 350 degrees Fahrenheit. Add the warm browned butter, 1/2 cup dark brown sugar, heavy cream, whole eggs, egg yolk, bourbon, vanilla bean paste, cinnamon, nutmeg, ginger, and pinch of salt to the food processor. Pulse until silky and completely homogenous.
3. Par-Bake the Sweet Potato Layer: Pour the smooth sweet potato custard into the chilled pie crust and smooth the top with an offset spatula. Bake at 350 degrees Fahrenheit for 35 minutes until the edges are set and the center retains a gentle wobble.
4. Prepare the Georgia Pecan Praline Crown: In a medium bowl, toss the Georgia pecan halves with 1/3 cup dark brown sugar, 3 tablespoons melted butter, 2 tablespoons cane syrup, and flaky sea salt.
5. Caramelize the Pecan Topping: Gently scatter the coated pecans evenly across the warm sweet potato custard from edge to center. Return the pie to the 350-degree oven for 18 to 20 minutes until the pecan glaze is bubbling and deeply toasted.
6. Cool and Slice Cleanly: Cool the pie on a wire rack for at least 2 hours so the custard sets cleanly. Serve slightly warm or at room temperature with lightly sweetened bourbon whipped cream.

Chef’s Technique & Pairing Notes

Nutrition Facts (Per Serving)