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Sweet Potato Pecan Pie with Bourbon Sauce Recipe

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This recipe for Sweet Potato Pecan Pie with Bourbon Sauce, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Sweet Potato Filling:
1 1/4 cups cooked mashed sweet potatoes (about 2 medium potatoes)
1/4 teaspoon vanilla
Pinch of salt
3/4 teaspoon each: ground cinnamon, allspice and nutmeg
1/4 cup each: brown sugar and granulated sugar
1 egg, lightly beaten
3 tablespoons (1 1/2 ounces) softened butter
1/4 cup heavy (whipping) cream

Pecan Syrup:
1 1/4 cups sugar
1 1/4 cups dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsealed butter, softened
1/4 teaspoon vanilla
Pinch of salt
3/4 teaspoon ground cinnamon
11/4 cups chopped pecans

Directions:
Directions:
Sweet Potato Filling:
Combine mashed potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in electric mixer bowl and beat at medium low speed until smooth; do not overmix.

Pecan Pie Filling:
Combine sugar, syrup, eggs, utter, vanilla, salt and cinnamon in electric mixer bowl and beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mixing well.

Assemble Pie:
Spoon filling into 1 9 or 10-inch pastry lined pie pan. Fill shell evenly to the top with pecan syrup. Bake at 325 For 1 1/2 hours, until a knife comes out clean when stuck in pie. Store pie at room temperature for 24 hours.

 

 

 

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