Pappadeaux’s Sweet Potato Pecan Pie

1 9-inch pie shell; unbaked
1¼ cups (about 2 medium potatoes) cooked and mashed sweet potatoes
¼ cup brown sugar; firmly packed
¼ cup granulated sugar
1 egg, lightly beaten
¼ cup heavy (whipping) cream
¼ teaspoon vanilla extract
Pinch of sea salt
¾ teaspoons ground cinnamon
¾ teaspoons allspice
¾ teaspoons nutmeg
3 tablespoons softened unsalted butter
1 recipe Sweet Potato Filling
1 recipe Bourbon Sauce

1. Preheat oven to 325ºF.
2. In an electric mixing bowl combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter and beat at medium-low speed until smooth, do not over mix.
3. To assemble pie, spoon Sweet Potato Filling into the pastry-lined pie pan. Fill shell evenly to the top with pecan filling.
4. Bake in a preheated oven for 1½ hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours.
5. Serve pie slices with Bourbon Sauce on top or to the side.

Pecan Pie Filling
1¼ cups granulated sugar
1¼ cups dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsalted butter, softened
¼ teaspoon vanilla extract
Pinch of sea salt
¾ teaspoons ground cinnamon
1¼ cups Pecan Valley Pecan Pieces

1. 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 to 5 minutes.
2. Stir in pecans, mix well. Set aside.

Bourbon Sauce
1½ cups heavy (whipping) cream
1 cup milk
1 (4-serving size) package instant vanilla pudding mix
3 tablespoons bourbon, brandy or rum
1 teaspoon vanilla extract

1. Prepare bourbon sauce: combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping.
2. 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. Set aside.

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