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.
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
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.
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.
SWEET POTATO PIE WITH PECAN TOPPING
Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 11
Steps:
- To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
- To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
- Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
- To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)
SWEET POTATO-PECAN PIE
Make and share this Sweet Potato-Pecan Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Prepare pie shell,set aside.
- Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
- Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
- Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
- Add sugar, corn syrup, melted butter, vanilla and cinnamon.
- Beat at low speed just until mixture is well blended, about 1 minute.
- Stir in pecans.
- Preheat oven to 350 degrees Fahrenheit.
- To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
- Pour pecan topping over top.
- Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
- Remove pie to rack to cool.
- Just before serving decorate with whipped cream.
Nutrition Facts : Calories 323, Fat 19.6, SaturatedFat 6.9, Cholesterol 70.3, Sodium 178.9, Carbohydrate 35, Fiber 1.9, Sugar 17.3, Protein 3.8
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.
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BOURBON-PECAN SWEET POTATO PIE RECIPE
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3/5 (8)Category DessertServings 8Total Time 13 hrs
- Heat oven to 375°F. In 13x9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.
- Drain pecans, reserving bourbon. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well. Gradually stir in 1/3 cup whipping cream, scraping bowl after each addition. Mix 1 minute longer. (Sweet potatoes have a coarse texture, so there will be some small lumps.)
- Pour filling into frozen pie crust; sprinkle with pecans. Bake about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.
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