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Potato mixture:
1 1/4 cups cooked and mashed sweet potatoes (about 2 medium potatoes)
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg, slightly beaten
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons softened butter
1 unbaked 9 inch deep dish pie shell
Pecan pie filling:
1 1/4 cups sugar
1 1/4 cups dark corn syrup
3 eggs (lightly beaten)
3 tablespoons unsalted butter (softened)
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/4 cups chopped pecans
Bourbon sauce:
1 1/2 cups heavy whipping cream
1 cup milk
1 (3.4 ounces) package vanilla instant pudding mix (4 serving size)
3 tablespoons bourbon or brandy or rum
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. In a mixing* bowl* combine,* sweet* potatoes,* sugars,* egg,* cream,* vanilla,* salt, cinnamon, allspice, nutmeg, and
butter with an electric mixer. Beat at medium speed until mixture is* smooth.* Place mixture into unbaked pie shell. Prepare pecan topping: In a
mixing bowl, mix sugar, eggs, syrup,butter, vanilla,salt and cinnamon. Mix with an electric mixer on low speed until mixture is opaque at 4-5 minutes.
Stir in pecans* and* mix well. Place pecan mixture on top of sweet potato mixture and fill to top evenly. Bake 1 1/2 hours at 325,* or* until knife
inserted in the middle comes out clean. Prepare Bourbon sauce about 1 hour ahead of time:* Combine* cream* and milk in a large mixing bowl.
Slowly whip in pudding mix. Add bourbon and continue mixing. Add vanilla and mix* until mixture is well blended. The consistency should be a
sauce consistency, but not as thick as pudding.* Bourbon* Sauce will thicken as it sits. Serve sauce on top or to the side of pie.
1 1/4 cups cooked and mashed sweet potatoes (about 2 medium potatoes)
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg, slightly beaten
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons softened butter
1 unbaked 9 inch deep dish pie shell
Pecan pie filling:
1 1/4 cups sugar
1 1/4 cups dark corn syrup
3 eggs (lightly beaten)
3 tablespoons unsalted butter (softened)
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/4 cups chopped pecans
Bourbon sauce:
1 1/2 cups heavy whipping cream
1 cup milk
1 (3.4 ounces) package vanilla instant pudding mix (4 serving size)
3 tablespoons bourbon or brandy or rum
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. In a mixing* bowl* combine,* sweet* potatoes,* sugars,* egg,* cream,* vanilla,* salt, cinnamon, allspice, nutmeg, and
butter with an electric mixer. Beat at medium speed until mixture is* smooth.* Place mixture into unbaked pie shell. Prepare pecan topping: In a
mixing bowl, mix sugar, eggs, syrup,butter, vanilla,salt and cinnamon. Mix with an electric mixer on low speed until mixture is opaque at 4-5 minutes.
Stir in pecans* and* mix well. Place pecan mixture on top of sweet potato mixture and fill to top evenly. Bake 1 1/2 hours at 325,* or* until knife
inserted in the middle comes out clean. Prepare Bourbon sauce about 1 hour ahead of time:* Combine* cream* and milk in a large mixing bowl.
Slowly whip in pudding mix. Add bourbon and continue mixing. Add vanilla and mix* until mixture is well blended. The consistency should be a
sauce consistency, but not as thick as pudding.* Bourbon* Sauce will thicken as it sits. Serve sauce on top or to the side of pie.
