Ingredients: |
Ingredients: Sweet Potato Filling:
1 1/4 cups cooked mashed Sweet Potatoes (about 2 mediums potatoes)
1/4 cup Brown Sugar
1/4 cup Sugar
1 Egg, lightly beaten
1/4 cup Heavy Whipping Cream
1/4 tsp. Vanilla
Pinch of Salt
3/4 tsp. Ground Cinnamon
3/4 tsp. Allspice
3/4 tsp. Nutmeg
3 Tbls. softened Butter
Pecan Pie Filling:
1 1/4 cups Sugar
1 1/4 cups Dark Corn Syrup
3 Eggs, lightly beaten
3 Tbls. Unsalted Butter, softened
1/4 tsp. Vanilla
Pinch of Salt
3/4 tsp. Ground Cinnamon
1 1/4 cups chopped Pecans
Bourbon Sauce:
1 1/2 cups Heavy Whipping Cream
1 cup Milk
1 (4 oz.) Instant Vanilla Pudding Mix
3 Tbls. Bourbon, Brandy or Rum
1 tsp. Vanilla
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Directions: |
Directions:Sweet Potato Filling:
Combine mashed potatoes, brown sugar, granulated sugar, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter. Beat at medium speed until smooth; do not over-mix.
Pecan Pie Filling:
Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon. Beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mixing well. To assemble pie, spoon sweet potato filling into 9 or 10" pie crust. Fill shell evenly to the top with pecan syrup. Bake at 325º for 1 1/2 hours, until knife comes out clean. Store pie at room temperature for 24 hours.
Bourbon Sauce:
Combine cream and milk in mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to a sauce consistency (should not be firm as pudding, but shouldn't be runny) Make 1 hour before use, it will thicken as it cools. |
This recipe for Pappadeaux's Sweet Potato Pecan Pie is from