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Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce by www.country-cooking.com
1 1/4 c Cooked; mashed sweet 'taters
2 medium potatoes)
1/4 c Brown sugar
1/4 c Granulated sugar
1 Egg; lightly beaten
1/4 c Heavy (whipping) cream
1/4 ts Vanilla extract
Pinch of salt
3/4 ts Ground cinnamon
3/4 ts Allspice
3/4 ts Nutmeg
3 tb Softened butter
1 Unbaked pastry for a single
--- crust 9"-10" pie she
Pecan filling and bourbon;
-sauce (ingredients b
-----pecan pie filling-----
1 1/4 c Sugar
1 1/4 c Dark corn syrup
3 Eggs; lightly beaten
3 tb Unsalted butter; softened
1/4 ts Vanilla extract
Pinch of salt
3/4 ts Ground cinnamon
1 1/4 c Chopped pecans
-----bourbon sauce-----
1 1/2 c Heavy (whipping) cream
1 c Milk
1 Package instant vanilla;
-pudding mix (4-servi
3 tb Bourbon; brandy or rhum
1 ts Vanilla extract
Preheat oven to 325 Deg F. Combine mashed sweet potatoes, sugars, egg, cream
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt
Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl.
Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla
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