Recipes and Cooking Bourbon Sweet Potato Pie with Hazelnut Crumble Spike this homemade sweet potato pie recipe with a splash of bourbon. It marries nicely with the warm spices and salty hazelnut crumble topping. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Bake Time: 12 mins Bake Time: 50 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 Recipe Pastry for a Single-Crust Pie 1 cup packed brown sugar 2 tablespoon all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground nutmeg 3 eggs, lightly beaten ½ cup milk ½ cup sour cream 2 tablespoon bourbon 1 teaspoon vanilla 2 cup mashed, cooked sweet potatoes (about 1-1/2 pounds uncooked) 2 tablespoon butter, melted 1 Recipe Hazelnut Crumble Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water Hazelnut Crumble ½ cup all-purpose flour ½ cup toasted hazelnuts (filberts), chopped ¼ cup packed brown sugar ¼ cup butter, melted Directions Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 350°F. Meanwhile, in a large bowl stir together brown sugar, flour, cinnamon, salt, and nutmeg; set aside. In a medium bowl combine eggs, milk, sour cream, bourbon, and vanilla. Stir in mashed sweet potatoes and melted butter. Add sweet potato mixture to brown sugar mixture, stirring just until combined. Place the pastry shell on the oven rack. Carefully pour sweet potato mixture into pastry shell. Sprinkle with Hazelnut Crumble. Bake about 50 minutes or until center is set. Cool on a wire rack. Cover and chill within 2 hours. Pastry for a Single-Crust Pie In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. Hazelnut Crumble In a small bowl stir together flour, hazelnuts, and brown sugar. Drizzle with melted butter; toss with a fork until combined and crumbly. Prepare as directed. Cover and chill for up to 2 days. Not a sweet potato fan? Substitute pumpkin instead. Omit the bourbon for a nonalcoholic version. Rate it Print Nutrition Facts (per serving) 610 Calories 30g Fat 76g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 610 % Daily Value * Total Fat 30g 38% Saturated Fat 13g 65% Cholesterol 115mg 38% Sodium 421mg 18% Total Carbohydrate 76g 28% Total Sugars 40g Protein 9g Vitamin C 10.6mg 53% Calcium 111.1mg 9% Iron 3.1mg 17% Potassium 389mg 8% Fatty acids, total trans 1g Folate, total 84.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.