Pappadeaux Sweet Potato Pecan Pie with Bourbon Sauce

Posted by FootsieBear at recipegoldmine.com May 23, 2001

Source: A Home Bakery

1 1/4 cups cooked mashed sweet potatoes (2 medium)
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg, lightly beaten
1/4 cup heavy cream (whipping)
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons softened butter
1 (9-10-inch) single crust pastry, unbaked

Pecan Pie Filling
1 1/4 cups granulated sugar
1 1/4 cups dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
1 1/4 cups chopped pecans

Bourbon Sauce
1 1/2 cups heavy cream (whipping)
1 cup milk
1 small box instant vanilla pudding mix
3 tablespoons Bourbon, brandy or rum
1 teaspoon vanilla extract

Preheat oven to 325 degrees F.

Combine mashed sweet potatoes, sugars, egg, cream, vanilla extract, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.

To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling.

Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours.

Serve pie slices with Bourbon Sauce on top or to the side.

Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla extract, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well.

Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping.

Add vanilla extract and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny).

Sauce should be made about one hour before use; it will thicken as it sits.

Servings: 8