Sweet Potato Pie with Bourbon Cream Sauce

A Southern classic with a grown-up finish, and a clever shortcut. The custard filling here is cooked in the microwave, which means no preheating and no long oven bake; the whole pie comes together in under half an hour.

Mashed sweet potatoes get whipped smooth with eggs, sugar, cinnamon, nutmeg, milk, and vanilla into that silky, lightly spiced custard everyone reaches for at the holiday table.

Watch the doneness cue. The pie is ready when the center no longer jiggles; pull it too early and it stays loose, too late and the custard can turn grainy. Rotating it midway helps it set evenly in the microwave.

A scatter of pecans on top adds toasty crunch against the creamy filling.

The bourbon cream sauce is what carries it over the top, a silky, boozy spoonful that melts into the warm pie and makes it feel like a restaurant dessert.

Chef Tips

• Cook until the center no longer jiggles, rotating midway, so the custard sets evenly without overcooking.
• Use a fully baked pie shell so the bottom crust stays crisp under the wet filling.
• Toast the pecans first for deeper flavor before scattering them over the top.

Variations

• Bake it conventionally in a moderate oven if you prefer, until the center is just set.
• Swap the bourbon for spiced rum, or make an alcohol-free vanilla cream for the sauce.
• Add a pinch of ground ginger or cloves to deepen the spice.