Pappadeaux’s Sweet Potato Pecan Pie With Bour

  • on June 6, 2007
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Ingrients & Directions

1 1/4 c Cooked, mashed sweet ‘taters
-(about 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 shell
Pecan filling and Bourbon
-sauce (ingredients below)

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

1 1/2 c Heavy (whipping) cream
1 c Milk
1 Package instant vanilla
-pudding mix (4-serving
3 tb Bourbon, brandy or rhum
1 ts Vanilla extract

Preheat oven to 325 Deg F. 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.
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, salt and cinnamon in an electric mixing bowl and beat on low
speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix

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

8 Servings

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