Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce

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.