Jeff’s Sweet Potato Pecan Pie

Jeff’s Sweet Potato Pecan Pie

Sweet Potato Pecan Pie Image Resized

JEFF’S SWEET POTATO PECAN PIE WITH BOURBON WHIPPED CREAM SAUCE
courtesy of Pappadeaux’s

Ingredients:
1 (9-10″ size) unbaked pie pastry for a single crust

Sweet Potato Layer:
1 ¼ cup cooked, mashed sweet potatoes
¼ cup brown sugar
¼ cup granulated sugar
1 egg, lightly beaten
¼ cup heavy whipping cream
¼ tsp. pure vanilla extract
1 pinch salt
¾ tsp. ground cinnamon
¾ tsp. ground allspice
¾ tsp. ground nutmeg
3 tbsp. softened butter

Pecan Pie Layer:
1 ¼ cup sugar
1 ¼ cup dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsalted butter, softened
¼ teaspoon vanilla extract
1 pinch salt
¾ tsp. ground cinnamon
1 ¼ cup chopped pecans

Bourbon Sauce:
1 ½ cup heavy whipping cream
1 cup milk
1 package instant vanilla pudding mix (4-serving size)
3 tbsp. bourbon, brandy, or rum
1 tsp. vanilla extract

Directions:
Preheat oven to 325°. Place the pie pastry in a pie pan.

For the sweet potato layer, combine the mashed sweet potatoes, brown sugar, granulated sugar, egg, heavy cream, vanilla, salt, cinnamon, allspice, nutmeg, and butter in a large mixing bowl. Beat on medium speed with an electric mixer until well blended.

Spread the sweet potato filling in the pie crust.

For the pecan layer, combine the sugar, corn syrup, eggs, butter, vanilla, salt, and cinnamon in a mixing bowl. Beat on low speed for 4-5 minutes or until thick. Stir in the pecans by hand.

Pour the pecan mixture over the sweet potato filling, spreading it to the edges.

Place the pie in the oven and bake at 325 degrees F for 1 ½ hours or until a knife inserted in the center comes out clean.

Remove the pie from the oven and let cool on a wire rack.

Prepare the bourbon sauce while the pie cools. Combine the cream and milk in a mixing bowl. Beat on low speed with an electric mixer. Add the pudding mix with the mixer running. Mix until blended, scraping down the sides as needed. Add the bourbon and vanilla and continue to mix until it is the consistency of a thick sauce. Let the sauce sit for one hour.

Cut the pie into slices and serve with the bourbon sauce.

Note: Jeff’s assiduously teetotalling mom would ask for an extra dollop of this whipped cream, blissfully unaware of the key ingredient.

To download a PDF of this recipe, click on this link and print out the PDF. To purchase our “Mama’s Cooking” cookbook, with over 300 recipes from friends and four generations of our family, visit Order Mama’s Cooking Cookbook. You will need to set up an account and then you’ll be able to add the book to your cart and pay for it online. Enjoy!

<a href="https://thesocialbook.com/author/scottevans/" target="_self">Scott Evans</a>

Scott Evans

Social Book Contributor

Scott Evans is a native Houstonian and the Publisher of The Social Book. His career has included success as a musician, management consultant, public relations firm owner, and technology consultant─all of which have injected him actively into the social scene for many years. Drawing on his musical background, in 1992 Scott co-produced a double CD called "Voices for Life" benefiting AIDS charities featuring Houston artists and highlighted by a music video of 200+ local celebrities singing Scott's original composition "Shades of Gray." Scott has hosted numerous events over his career and believes his best quality is his ability to make people feel a part of something special. (Photo: D. Jones Photography)
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