Jackson McCrea-Infused Sweet Potato Pie Oh My!

When you own a whiskey as distinctive as Jackson McCrea, experimentation becomes second nature—because good whiskey inspires good food.

This sweet potato pie is a family treasure, created by Natasha McCrea and her sister Orianna from their mother’s original recipe. A touch of Jackson McCrea Rye adds depth and warmth, turning a beloved classic into an unforgettable centerpiece.

Jackson McCrea-Infused Sweet Potato Pie

Ingredients

• ¼ cup Jackson McCrea Rye Whiskey

• 2–3 large sweet potatoes

• 1 cup granulated sugar

• 1 cup brown sugar

• 3 eggs, beaten

• 1 cup heavy cream

• 1 tsp nutmeg

• ½ tsp allspice

• 1 tsp cinnamon

• ½ tsp ginger

• 2 tsp vanilla extract

• 6 Tbsp butter

• 2 Tbsp all-purpose flour

• 1 pie shell (store-bought or homemade—your choice)

  
  

Instructions

1. Cook the sweet potatoes: Rinse the potatoes and place them whole, with skins on, in a large pot. Cover with water, bring to a boil, then cover and cook until tender—about 35–40 minutes, or until they easily yield when pierced with a fork.

2. Peel and mash: Drain and let cool slightly. The skins will slip off easily by hand. Place the peeled potatoes in a large bowl, add the butter and heavy cream, and mash until smooth and creamy.

3. Mix the filling: Add both sugars, eggs, spices, vanilla, and flour. Stir until fully combined. Slowly pour in the Jackson McCrea Rye, mixing until the batter is silky and cohesive. The texture should be loose enough to spoon, not liquid.

4. Bake: Pour the filling into the pie shell and bake at 350°F for 1 to 1½ hours, or until the center is set and the top is gently browned.

5. Cool and serve: Let the pie cool slightly before slicing. Serve warm—or chilled—with a glass of Jackson McCrea for a pairing that feels like home, elevated.

Enjoy!