1-First Step: Prepare the Sweet PotatoesPreheat your oven to 350°F (175°C). Lightly coat each sweet potato with oil, wrap them individually in foil, and bake for 45 to 55 minutes until they are very tender. Alternatively, you can boil the sweet potatoes in their skins until fork-tender. Once cooked, peel and mash the sweet potatoes until very smooth.

2-Second Step: Mix the FillingIn a large mixing bowl, combine the mashed sweet potatoes with sugar, ground nutmeg, cinnamon, allspice (if using), bourbon (optional), butter, eggs, vanilla extract, and salt. Use a food processor or hand mixer to blend all ingredients until the filling is smooth and free of lumps. This creates the creamy, rich texture characteristic of a perfect juneteenth sweet potato pie.

3-Third Step: Assemble the PiePour the smooth filling into an unbaked deep-dish pie crust, smoothing out the top with a spatula to ensure even baking. The deep dish shell holds the generous filling beautifully, creating that classic pie shape and texture.

4-Fourth Step: Bake the PieBake the pie at 350°F for 45 to 55 minutes. To test for doneness, the filling should no longer jiggle when gently shaken. For a slightly firmer crust, you can start baking at 450°F for 10 minutes, then reduce the heat to 350°F for the remaining time. If you notice edges browning too quickly, wrap foil around the crust edges to prevent burning.

5-Final Step: Cool and ServeOnce baked, let the pie cool completely to room temperature and then refrigerate for 2 to 3 hours until fully set. For easier slicing, chill thoroughly and use a serrated knife, wiping the blade clean between cuts. Serve plain or topped with whipped cream and a sprinkle of cinnamon to enhance the festive flavors and textures.