BOURBON SWEET POTATO PECAN PIE
Two southern Thanksgiving classics collide in a perfectly sweet and easy-to-make pie that has something for everyone at your table.
Provided by Jazz
Categories Dessert
Time 2h5m
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. Using a fork or knife, pierce sweet potatoes several times then place in oven to roast for about 45 minutes or until tender.
- While sweet potatoes roast, make pie crust. Start the crust by incorporating sea salt, flour, and butter until a coarse meal forms. This can be done in a bowl by hand by hand or in a food processor. Add cold water and continue working or pulsing mixture until a dough forms. Shape dough into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
- Once sweet potatoes are roasted, carefully remove from oven and place in fridge to cool to room temperature. Reduce oven heat to 375 degrees.
- Remove pie crust dough from fridge and roll out into about 1/4-inch thickness. Place dough into a 9-inch pie pan and fold or crimp edges, as desired. Place into oven to par bake for about 10 minutes then remove and reduce oven heat to 350 degrees.
- While crust par bakes, make sweet potato filling. Remove skin from roasted sweet potatoes and combine with heavy cream, butter, egg, brown sugar, granulated sugar, whiskey, nutmeg, cinnamon, and sea salt. This step can be done with a mixer, by hand, or in a food processor. I recommend using a food processor for the smoothest filling. The result should be thick, custard-like, and free of lumps. If filling is too thin, place in the fridge to stiffen up a bit before assembling pie.
- In another bowl, mix together the corn syrup, brown sugar, eggs, butter, vanilla, and cinnamon until smooth and uniform. Stir in pecans.
- To assemble pie, spread sweet potato filling into prepared crust. There should be about one inch of space between the top of the sweet potato filling and the edges of the pie crust. Next, gently pour pecan pie filling over top. This layer should be almost flush with the top of the pie pan.
- Bake pie for one hour. Top of pie will puff up as it bakes but will settle as it cools. Cool pie completely before cutting.
PECAN CRUNCH BOURBON SWEET POTATO PIE
Yield 1 9 inch pie servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375F. Wrap sweet potatoes in aluminum foil and bake them until completely cooked through. (Cooking time will vary depending on the size of the sweet potatoes, but it will take from 30 to 60 minutes.) Remove cooked sweet potatoes from oven and cool for 10 minutes. Halve each potato crosswise, then insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. Repeat with remaining sweet potatoes; you should have about 2 cups of flesh after removing skin. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain. Whisk together eggs, yolks, sugar, nutmeg and salt in medium bowl; stir in bourbon, molasses and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine. Heat partially baked pie crust in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake for 15 minutes more. Meanwhile, toss chopped pecans with cane syrup until evenly coated; set aside. Lower temperature to 350F, spread the pecan and cane syrup topping over the top of the pie, then return pie to the oven and continue baking until filling is set around edges but center jiggles slightly when shaken, about 40 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.
COPYCAT PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE
Time 2h30m
Yield 8
Number Of Ingredients 28
Steps:
- Preheat the oven to 325 degrees F. 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 1/2 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.
Nutrition Facts :
BOURBON SWEET POTATO PECAN PIE
A clone. Make the pie the day before you want to serve as it is best if it can sit for 24 hours at room temperature before serving.
Provided by Andrea
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 325°F.
- Sweet Potato Filling: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).
- Pecan Filling: Combine all ingredients.
- Bourbon sauce: Whisk all ingredients together until creamy and smooth.
- To Assemble: Spoon sweet potato filling into the pastry shell.
- Fill shell evenly to the top with the pecan filling.
- Bake at 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 before serving.
- Serve pie slices with Bourbon Sauce.
CLASSIC BOURBON SWEET POTATO PECAN PIE
Wow this pie is wonderful. A layer of sweet potato and a layer of pecan pie all in a flaky crust. Serve it warm or cold with Bourbon Sauce
Provided by vnelly
Categories Pie
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 325.
- Prepare Sweet Potato Filling: 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.
- 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.
- 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.
BOURBON PECAN SMASHED SWEET POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.
BOURBON SWEET POTATO PIE
Celebrate the fall season with this bourbon-laced sweet potato pie. Take it to the next level, and top with bourbon-spiked whipped cream! It's easy to impress when you use ready-to-bake pie crust.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
- In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
- Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
- Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
- When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 22 g, TransFat 1/2 g
PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE RECIPE - (4.4/5)
Provided by á-170456
Number Of Ingredients 27
Steps:
- Preheat oven to 325 degrees. 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. 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 to 5 minutes. Stir in pecans, mix well. 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. 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. Serve pie slices with Bourbon Sauce on top or to the side. This recipe yields 8 servings.
BOURBON SWEET POTATO PIE
There is nothing I don't love about this pie! I adore the flavors, and I like that I can sneak some whole grains into the crust. It belongs on every holiday dessert buffet. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Mix the first 4 ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack., Stir walnuts into remaining oat mixture. Reserve for topping. , For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly., Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust., Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.
Nutrition Facts : Calories 570 calories, Fat 31g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 403mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 7g protein.
SWEET POTATO PECAN PIE
Caramelized pecan topping makes this special!
Provided by Lorrie Sterling
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
- Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
- Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 60.9 g, Cholesterol 90.9 mg, Fat 29.3 g, Fiber 3.5 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 353.8 mg, Sugar 40.3 g
MAPLE BOURBON SWEET POTATO PIE
Steps:
- Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
- Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
- Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.
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