Sunday, December 20, 2009

Pappadeaux’s Sweet Potato – Pecan Pie

                      Pappadeaux’s Sweet Potato – Pecan Pie with Bourbon Sauce

Sweet potato filling:
1 ¼ c. cooked, mashed sweet potatoes (2 medium potatoes)
¼ c. each: packed brown sugar and granulated sugar
1 egg, lightly beaten
¼ c. whipping cream
¼ tsp. vanilla
Pinch of salt
¾ tsp each: ground cinnamon, allspice and nutmeg
3 Tbsp. softened butter (1 ½ oz.)
1 unbaked pie crust for a single crust 10” pie (can use deep dish crust)

Preheat oven to 325 degrees. Combine sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in electric mixer bowl and beat at medium-low speed until smooth. Do not over mix.

To assemble pie, spoon sweet potato filling into pastry-lined pan. Fill shell evenly to the top with Pecan Pie filling. Bake 1 ½ hours or until knife inserted in center comes out clean. Store at room temperature 24 hours. Serve slices with Bourbon Sauce on top or on the side. Makes 8 – 10 servings.

Pecan Pie Filling:
1 ¼ cups each: sugar and dark corn syrup
3 eggs, lightly beaten
3 Tbsp. Unsalted butter, softened
¼ tsp. vanilla extract
Pinch of salt
1 ¼ c. chopped pecans

Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in electric mixer bowl and beat on low speed until syrup is opaque, about 4 – 5 minutes. Stir in pecans, mixing well.

Bourbon Sauce: (enough for 2 pies)
1 ½ c. whipping cream
1 c. milk
1 (4 serving size) pkg. instant vanilla pudding mix
3 Tbs. Bourbon, brandy or rum
1 tsp. vanilla extract

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 blended to sauce consistency (should not be as firm as pudding but not runny). Sauce should be made 1 hour before use; it will thicken as it sits.