Old Fashioned Sweet Potato Pie

A staple especially in Southern United States, the classic sweet potato pie is a traditional Thanksgiving treat. It is a familiar crowd-pleaser which must feature at holiday dinner party menus, or else it’s just a shame. In fact, it is as synonymous with Thanksgiving as the classic turkey is. The season is dominated by roasts, bakes and warm pies. Although pumpkin pie continues to be a favourite, the sweet potato pie is a creamy, versatile dish that goes well with spirits, spice and everything nice.

This delicious dessert goes well with the earthiness of a peaty scotch or even bourbon. Though infusing whisky into food is considered to be a touch outré by some, the flavours in the spirit actually help transform an ordinary dish into a true culinary delight.

We love the scotch for how well it complements the sweetness of the pie with its smoky caramel characteristics. To fill your last few days of the year with a warm and festive spirit, we’ve put in a cheeky twist to the classic sweet potato pie recipe. Laced with some of your favourite whisky, this baked decadence is a hands-down a winner that will be a perfect round-up and goodbye to the year going by.


  • 2-3 cups sweet potatoes
  • ¼ cup scotch (100 Pipers is greatly suitable)
  • ¼ cup room temperature butter
  • 1 ¼ cup brown sugar
  • 2 – 3 unbaked pie crusts
  • 2 eggs
  • ¼ tsp. ground ginger
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 1 cup milk
  • 3 egg whites

The Process

For the filling:

Preheat the oven at 180°C. Wash, clean and prick the sweet potatoes all over with a fork. Place it on a lined baking sheet and roast until tender, for about 45 - 55 minutes. Alternatively, you could even boil them. However, baking sweet potatoes is highly recommended in order to draw out its unique flavour. Let them cool. Peel and blend into a smooth puree.

In a mixer, add the puree, butter, 1 cup of the sugar, eggs, salt, spices and whisky. Blend it well, and follow with the milk. Transfer this mixture into a pie crust and bake for around 45 minutes, until the center of the pie is cooked through and your knife test comes clean. Cool the pie on a wire rack, before proceeding to build the meringue over it.

For the meringue:

Beat the egg whites thoroughly to form soft peaks. To it add the remaining ¼ cup sugar one tablespoon at a time. Keep blending until all the sugar dissolves and the mix is fluffed up. Spoon the meringue on to the pie with a spatula and coat the crust of the pie all around. Dust it with some granulated sugar and crank the oven for 10 – 11 minutes or until lightly browned.

Serve warm or at room temperature with some lightly whipped cream as this pie packs a power punch.