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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 is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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