• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce

  • Recipe Submitted by on

Category: Vegetables, Nuts, Fruit, Pies, Sauces

 Ingredients List

  • 1 1/4 c Cooked; mashed sweet 'taters
  • 2 md Potatoes)
  • 1/4 c Brown sugar
  • 1/4 c Granulated sugar
  • 1 Egg; lightly beaten
  • 1/4 c Heavy (whipping) cream
  • 1/4 ts Vanilla extract
  • 1 Salt
  • 3/4 ts Ground cinnamon
  • 3/4 ts Allspice
  • 3/4 ts Nutmeg
  • 3 tb Softened butter
  • 1 Unbaked pastry for a single;
  • - crust 9"-10" pie she
  • Pecan filling and Bourbon;
  • -sauce (ingredients b


1 1/4 c Sugar
1 1/4 c Dark corn syrup
3 Eggs; lightly beaten
3 tb Unsalted butter; softened
1/4 ts Vanilla extract
1 Salt
3/4 ts Ground cinnamon
1 1/4 c Chopped pecans

1 1/2 c Heavy (whipping) cream
1 c Milk
1 Instant vanilla; pudding mix
- (4-servi
3 tb Bourbon; brandy or rhum
1 ts Vanilla extract

Preheat oven to 325 Deg F. 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 overmix. To
assemble pie, spoon sweet potato filling into the pastry-lined pie pan.
Fill shell evenly to the top with 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.

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.

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