↞ recipe box start page
Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
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.
view more member recipes
SWEET POTATO PECAN PIE WITH BOURBON SAUCE
view my recipes
print
save
Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled - Hickory Pecan Smoked Bourbon Glazed Sweet Potatoes
by sgre52160
8 medium to small sized sweet potatoes 1/4 cup Bourbon (not more the 80 proof) 1 1/2 cups brown sugar 1 tsp allspice, crushed red pepper and course ground pepper 1/4 lbs sweet-cream unsalted but
by sgre52160
8 medium to small sized sweet potatoes 1/4 cup Bourbon (not more the 80 proof) 1 1/2 cups brown sugar 1 tsp allspice, crushed red pepper and course ground pepper 1/4 lbs sweet-cream unsalted but
Bourbon Sweet Potato Casserole
by sgre52160
4 lb. yams 1/2 c. butter 1/2 c. bourbon 1/3 c. orange juice 1/4 c. brown sugar, packed 1 tsp. salt 1/2 tsp. apple pie spice 1/3 c. chopped pecans Scrub potatoes. Cook covered in boiling
by sgre52160
4 lb. yams 1/2 c. butter 1/2 c. bourbon 1/3 c. orange juice 1/4 c. brown sugar, packed 1 tsp. salt 1/2 tsp. apple pie spice 1/3 c. chopped pecans Scrub potatoes. Cook covered in boiling
Bourbon Sweet Potato Supreme
by sgre52160
3 sweet potatoes, cooked in jackets 1 tsp cinnamon 1 cup chopped pecans 2 tbsp bourbon 1 cup half & half 4 tbsp orange juice 3 tbsp butter 4 tbsp brown sugar Peel sweet potatoes and mash. Ad
by sgre52160
3 sweet potatoes, cooked in jackets 1 tsp cinnamon 1 cup chopped pecans 2 tbsp bourbon 1 cup half & half 4 tbsp orange juice 3 tbsp butter 4 tbsp brown sugar Peel sweet potatoes and mash. Ad
view more member recipes
related CDKitchen recipes
Kentucky Bourbon Sweet Potatoes
Bourbon And Brown Sugar Sweet Potatoes
Kentucky Bourbon Chocolate Pecan Pie
Bourbon Carrot Cake With Bourbon Glaze
Sliced Porterhouse Steak With Bourbon Sauce
Maple Smashed Sweet Potato Bake with Spiced Pecan Streusel
Pork Tenderloin With Bourbon-Pecan Sauce
Beef and Bourbon
Sweet Potatoes With Applesauce And Cinnamon
Baked Southern Sweet Potatoes