*  Exported from  MasterCook  *

          Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Vegetables
                Fruit                            Nuts
                Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          Cooked -- mashed sweet 'taters
                        2 medium potatoes)
     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
                        Pinch of salt
     3/4  teaspoon      Ground cinnamon
     3/4  teaspoon      Allspice
     3/4  teaspoon      Nutmeg
   3      tablespoons   Softened butter
   1                    Unbaked pastry for a single -- crust 9"-10" pie she
                        Pecan filling and Bourbon -- sauce (ingredients b
                        -----PECAN PIE FILLING-----
   1 1/4  cups          Sugar
   1 1/4  cups          Dark corn syrup
   3                    Eggs -- lightly beaten
   3      tablespoons   Unsalted butter -- softened
     1/4  teaspoon      Vanilla extract
                        Pinch of salt
     3/4  teaspoon      Ground cinnamon
   1 1/4  cups          Chopped pecans
                        -----BOURBON SAUCE-----
   1 1/2  cups          Heavy (whipping) cream
   1      cup           Milk
   1                    Package instant vanilla -- pudding mix (4-servi
					
   3      tablespoons   Bourbon -- brandy or rhum
   1      teaspoon      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.

 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.

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