Pappadeaux's sweet potato pecan pie with bourbon sauce Recipe

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Pappadeaux's sweet potato pecan pie with bourbon sauce

Artist:	_	Yield:	8
Categories:	Desserts, Fruits, Tarts & Pies, Vegetables	Rating:	0
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Ingredients:

1 1/4	cup	Cooked, mashed sweet 'taters
		-(about 2 medium potatoes)
1/4	cup	Brown sugar
1/4	cup	Granulated sugar
1		Egg, lightly beaten
1/4	cup	Heavy (whipping) cream
1/4	tbsp	Vanilla extract
		Pinch of salt
3/4	tbsp	Ground cinnamon
3/4	tbsp	Allspice
3/4	tbsp	Nutmeg
3	tbsp	Softened butter
1		Unbaked pastry for a single
		-crust 9"-10" pie shell
		Pecan filling and Bourbon
		-sauce (ingredients below)
		PECAN PIE FILLING
1 1/4	cup	Sugar
1 1/4	cup	Dark corn syrup
3		Eggs, lightly beaten
3	tbsp	Unsalted butter, softened
1/4	tbsp	Vanilla extract
		Pinch of salt
3/4	tbsp	Ground cinnamon
1 1/4	cup	Chopped pecans
		BOURBON SAUCE
1 1/2	cup	Heavy (whipping) cream
1	cup	Milk
1		Package instant vanilla
		-pudding mix (4-serving
		-size
3	tbsp	Bourbon, brandy or rhum
1	tbsp	Vanilla extract

Procedures:

1	Preheat oven to 325 deg f.
2	Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.
3	To assemble pie, spoon sweet potato filling into the pastry-lined pie pan.
4	Fill shell evenly to the top with with pecan filling.
5	Bake 1 ?hours or until a knife inserted into the center of the pie comes out clean.
6	Store pie at room temperature for 24 hours.
7	Serve pie slices with bourbon sauce on top or to the side.
8	prepare pecan pie filling: combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes.
9	Stir in pecans, mix well.
10	prepare bourbon sauce: combine cream and milk in a large mixing bowl.
11	Slowly whip in pudding mix.
12	Add bourbon and continue whipping.
13	Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny).
14	Sauce should be made about one hour before use; it will thicken as it sits.