Shelly's Recipe

SWEET POTATO PECAN PIE WITH BOURBON SAUCE

Category: Pies - Fruit

1 1/4 cups sweet potatoes, cooked and mashed (2 medium potatoes)
1/4 cup brown sugar
1/4 cup sugar
1 egg, lightly beaten
1/4 cup heavy whipping cream
1/4 tsp vanilla extract
1 tsp salt
3/4 tsp ground cinnamon, allspice and nutmeg
3 tbsp butter, softened
1 (9 inch) unbaked pastry for single-crust pie

Pecan Pie Filling
1 1/4 cups sugar
1 1/4 cups dark corn syrup
3 eggs, lightly beaten
3 tbsp unsalted butter, softened
1/4 tsp vanilla extract
1 tsp alt
3/4 tsp ground cinnamon
1 1/4 cups pecans, chopped

Bourbon Sauce
1 1/2 cups heavy whipping cream
1 cup milk
1 (3 oz) pkg vanilla instant pudding mix
3 tbsp bourbon or brandy or rum
1 tsp vanilla extract

Preheat oven to 325. Prepare Sweet potato Filling: Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not over mix.

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 4-5 minutes. Stir in pecans, mix well.

Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. 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.

To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce on top or to the side.