Restaurant Recipes
Pappadeaux Sweet Potato Pecan
Pie with Bourbon Sauce
Yield: 8 servings
Ingredients
Sweet Potato Filling
- 1 1/4 cups cooked mashed sweet potatoes (2 medium)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, lightly beaten
- 1/4 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon allspice
- 3/4 teaspoon nutmeg
- 3 tablespoons softened butter
- 1 (9 to 10 inch) single crust pastry, unbaked
Pecan Filling
- 1 1/4 cups granulated sugar
- 1 1/4 cups dark corn syrup
- 3 eggs, lightly beaten
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 3/4 teaspoon ground cinnamon
- 1 1/4 cups chopped pecans
Bourbon Sauce
- 1 1/2 cups heavy cream (whipping)
- 1 cup milk
- 1 small box instant vanilla pudding mix
- 3 tablespoons Bourbon, brandy or rum
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 325 degrees F.
Sweet Potato Filling
- Combine mashed sweet potatoes, sugars, egg, cream, vanilla extract, 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 for 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.
Pecan Pie Filling
- Combine sugar, syrup, eggs, butter, vanilla extract, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well.
Bourbon Sauce*
- Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping.
- Add vanilla extract and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny).
Notes
* Sauce should be made about one hour before use; it will thicken as it sits.
Attribution
Posted by FootsieBear at Recipe Goldmine May 23, 2001.
Source: A Home Bakery